There’s nothing better this time of year than hearty soups, chilis, and stews, so it seems it’s time to dust off the slow cookers, crock pots, and Dutch ovens and get cracking in the kitchen. For a delicious, island-inspired stew that serves four and only takes 20 minutes to prepare start to finish, this following recipe can’t be beat. It’s called Reta’s brown-stew fish recipe or Reta’s special fish stew recipe, and it was discovered many years ago by columnists Beverly Mills and Alicia Ross of Desperation Dinners. Give it a try for dinner tonight and see if it doesn’t leave you craving for more.
1-1/2 lbs firm, white, boneless/skinless fish fillets, such as tilapia
1/4 cup all-purpose flour
2 tsps seasoning salt
1/2 tsp black pepper
2 tbsps cooking oil
1 tbsp red wine vinegar
1 tsp Worcestershire sauce
1-1/2 cups water
12 baby carrots, peeled and quartered
1 medium onion cut in 1/4 inch slices for rings
1 large green bell pepper sliced in strips
1 large ripe tomato cored and cut into wedges
Place flour, seasoning salt, and black pepper into a gallon-size plastic bag, seal, and shake until the contents are thoroughly mixed then set aside. Next, heat oil in Dutch oven or stockpot on medium high heat. While it’s heating, quarter each fillet and place in bag of seasoning and flour mixture, seal the bag, and shake until fish is completely coated. Now place the fish in hot oil and fry for 3 minutes on the first side or until lightly browned then flip and fry an additional 2 minutes.
While the fish cooks, slice carrots into quarters and onions into 1/4-inch wide slices. Now, core and cut tomato into wedges, and rinse and seed bell pepper before cutting into 1/4-inch strips. Set aside for fish stew recipe.
Fish Stew Recipe; it’s What’s for Dinner
By this time your fish is done, you can add your water, vinegar, Worcestershire sauce, and carrots to the pot it’s in as well. Next, take your onion slices and separate them into rings with your fingers before placing them into the pot along with the tomato wedges. Bring mixture to a low boil, cover, and continue cooking until the vegetables are nice and soft and the liquid reduces to the consistency of gravy. This should take only about 7 minutes. You can serve this savory fish stew recipe piping hot with brown rice and corn bread, crackers, flour tortillas, or any other of your favorite breads.