· sea bass, red snapper, or other firm-fleshed fish – about 3 lbs.
· lots of water
· 2 small cans tomato paste
· 3” piece smoked fish (any firm white will do)
· sweet cassava/yuca
· green bell pepper
· yams or sweet potatoes
· lots of scallions, leeks, or onions
· a cabbage, cut into eighths
· parsley or cilantro
· 1 fresh bird chili
· 1 habanero chili
· peanut or palm oil
traditionally, the fish is stuffed with a “roof” – a mixture of (usually) garlic, onion/scallion/leeks, and hot chili, and sometimes bell peppers, herbs, etc.
i’m sorta fish-clueless, so i just fileted the fish, boiled the bones in the stew and threw the flesh in about five minutes before serving it.
cut all the hard veggies into 1-in. chunks
brown the onions in oil, and throw in some stock (we used homemade stock with a little roux) or water with the hard veggies, chilis, and fish bones. may use a cheesecloth for the bones next time; never made a fish stew before and it was a little boney.
i waited a while before throwing in herbs and soft veggies.
it was amazing, but it took all night to cook.
totally worth it.