This hearty Lorraine’s Red Stew Fish is a vibrant, flavorful dish that combines tender white fish with a robust, spicy tomato and vegetable base. The stew features a thick, pulpy sauce made from onions, tomatoes, and jalapeos, balanced by the heat of cayenne and the savory depth of tomato paste. It offers a comforting, aromatic experience with a pleasant kick of heat that warms the soul. Ideal for weeknight dinners or when you crave something bold and satisfying, this stew pairs beautifully with traditional sides like rice, peas, or fufu. The combination of cornstarch thickening and margarine finishing gives it a luxurious texture without heavy cream, making it a deliciously simple yet impressive meal.
Lorraines Red Stew Fish
Description
This hearty Lorraine's Red Stew Fish is a vibrant, flavorful dish that combines tender white fish with a robust, spicy tomato and vegetable base. The stew features a thick, pulpy sauce made from onions, tomatoes, and jalapeos, balanced by the heat of cayenne and the savory depth of tomato paste. It offers a comforting, aromatic experience with a pleasant kick of heat that warms the soul. Ideal for weeknight dinners or when you crave something bold and satisfying, this stew pairs beautifully with traditional sides like rice, peas, or fufu. The combination of cornstarch thickening and margarine finishing gives it a luxurious texture without heavy cream, making it a deliciously simple yet impressive meal.Ingredients
Directions
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Pat the fish pieces dry and lightly salt them to taste.
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Heat the sunflower oil in a large Dutch oven or heavy-bottomed pot over medium heat.
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Process the chopped onions, tomatoes, and jalapeos in a blender or food processor until pulpy but not fully liquefied.
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Pour the vegetable mixture into the heated oil and stir to combine.
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Add the tomato paste, seasoning salt, and cayenne pepper to the pot, mixing thoroughly until the sauce is uniform.
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Gently add the salted fish pieces to the simmering vegetable mixture.
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Increase the heat to medium-high and bring the stew to a boil, then reduce heat to maintain a gentle simmer. Avoid stirring to keep the fish intact.
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In a small bowl, mix the cornstarch with 1/4 cup of water until smooth and free of lumps.
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Pour the cornstarch slurry into the pot while stirring gently to thicken the sauce.
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Continue to simmer the stew for 20-25 minutes, allowing the flavors to meld and the fish to cook through.
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During the last 5 minutes of cooking, add the margarine to the pot and stir gently until melted and incorporated.
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Serve the hot stew immediately over rice or fufu.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 593.3kcal
- % Daily Value *
- Total Fat 42.0g65%
- Saturated Fat 9.7g49%
- Cholesterol 0.0mg0%
- Sodium 2334.7mg98%
- Total Carbohydrate 53.2g18%
- Dietary Fiber 11.8g48%
- Sugars 27.5g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the stew to cool completely before transferring to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.
Ingredient Substitutions: For a vegetarian version, omit the fish and increase the vegetables or add beans. You can substitute the margarine with butter for a richer flavor, or use olive oil instead of sunflower oil. If you prefer less heat, reduce the amount of cayenne pepper or remove the seeds from the jalapeos.
Cooking Tip: To keep the fish from breaking apart, add it gently to the simmering sauce and avoid vigorous stirring. Let it cook undisturbed for the first few minutes. The cornstarch slurry should be added gradually to avoid clumping.
Variations: Add other vegetables like bell peppers or carrots for extra nutrition and color. A squeeze of lime juice before serving can brighten the flavors. For a creamier texture, you can add a splash of coconut milk.
