One of my father’s nephews who was also his friend used to love fishing. During the weekends he used to go to Lake Chivero and he would also bring us some fish too. We would have lots of fish, enough to last us at least two months. It was some kind of tilapia.
I love fish, but I hate cleaning it. The fish would be unprepared which makes it more affordable. An added advantage is that you get the whole fish. My favourite part of the fish is the head, some people are grossed out by it but I love it.
For the longest part of our childhood, we only ate stewed fish. We used to have many relatives live with us, so my mother always chose methods that saved her money.
For this fish stew you can use any kind of tilapia or snapper cut into steaks.
Sauté onion and garlic in one tablespoon of olive oil.
Add one chopped tomato and about half a cup of water and season with salt and pepper. Let the sauce simmer covered for about fifteen minutes on medium low heat.
Add the fish steaks into the simmering sauce. Cover the pan and let it simmer for about five minutes. Do not move the fish around. Turn the fish onto the other side and cook for five more minutes.
Serve hot with sadza or rice.
Fish Stew
Ingredients
- 1 tablespoon olive oil
- 1 chopped onion
- 1 crushed garlic clove
- 1 chopped tomato
- 1 lb fish steak
- salt and pepper
Instructions
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Saute onion and garlic in olive oil.
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Add one chopped tomato and about half a cup of water and season with salt and pepper. Let the sauce simmer covered for about fifteen minutes on medium low heat.
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Add the fish steaks into the simmering sauce. Cover the pan and let it simmer for about five minutes. Do not move the fish around. Turn the fish onto the other side and cook for five more minutes.
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Serve hot with sadza or rice.
