Potato and Okra Fish Stew

July 28, 2014

Potato and Okra Fish Stew

Philippe, Tucson CSA

2 fish fillets (white fish is best)
1 large onion, chopped
2 cloves garlic, minced
2 large potatoes, diced
2 large tomatoes, diced
2 bell peppers, diced
1 basket okra (remove stem end and then chop in ½” segments
1 glass white wine
1 bay leaf
½ tablespoon thyme, chopped
½ cup parsley, chopped
2 tablespoons oil
Salt and pepper to taste

In a large skillet, heat oil to medium heat.
Add onions and sauté until translucent.
Add garlic and sauté for another 2 minutes.
Deglaze with white wine.
Add remaining ingredients. Stir well.
Cover, reduce heat and simmer for 45 minutes or until potatoes are soft.
Carefully insert fish fillets in sauce and simmer for another 10 minutes.

Serves 2.

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