Fish Stew

Fish Stew

 

Culinary Tools:

  • 6-quart Dutch Oven with Cover
  • Bamboo Cutting Board
  • Chef’s Knife
  • Filet Knife

Ingredients:

  • 1 pound catfish, big diced
  • ½ cup yellow onion, minced
  • 1 cup poblano chiles, small diced
  • 1 teaspoon garlic, minced
  • ¼ cup green olives, sliced
  • 1 tablespoon capers
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano
  • 1 twig fresh cilantro, minced
  • 1 cup water
  • ½ teaspoon whole oregano
  • Salt and black pepper to taste
  • Fresh lime to taste
  • 2 avocados, sliced (garnish)

Procedure:

  1. Preheat 6-quart Dutch Oven at medium-high heat for 3 minutes. Add onion and poblano chile; sauté for 2 minutes, while constantly stirring.
  2. Add fish, garlic, olives and capers; sauté for 1 minute, while stirring. Add tomato, cilantro, 1 cup water, oregano, salt and black pepper to taste.
  3. Reduce temperature to medium-low, cover with the Redy-cook® valve closed and cook for 15 minutes. Serve with avocado slices and sprinkle lime to taste.