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Surinamese Fish Stew
Pepre Watra
A light yet flavorful fish stew, Pepre Watra is a staple in Surinamese cuisine. It's characterized by its aromatic broth, tender white fish, and the distinctive heat from Madame Jeannette peppers. Often served over rice, it's a refreshing dish perfect for any occasion.
ð§ ææ
- 500 g White fish fillets(such as tilapia, snapper, or cod, cut into chunks)
- 1 tbsp Vegetable oil
- 1 large Onion(chopped)
- 3 cloves Garlic cloves(minced)
- 1 stalk Celery stalk(chopped)
- 2 medium Tomatoes(diced)
- 1 whole Madame Jeannette pepper(or Scotch bonnet, pierced for more heat)
- 2 cubes Chicken or fish bouillon cubes
- 4 cups Water
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- 2 tbsp Fresh parsley or cilantro(chopped, for garnish)
- Cooked rice(for serving)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 2
Add the minced garlic and chopped celery and cook for another minute until fragrant.
- 3
Stir in the diced tomatoes and the whole, pierced Madame Jeannette pepper. Cook for 2-3 minutes, allowing the tomatoes to break down slightly.
- 4
Add the bouillon cubes and water to the pot. Bring the mixture to a simmer.
- 5
Gently add the fish chunks to the simmering broth. Be careful not to overcrowd the pot. You may need to cook the fish in batches if necessary.
- 6
Simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking the fish.
- 7
Season the stew with salt and freshly ground black pepper to taste. Remove the Madame Jeannette pepper before serving if you prefer less heat.
- 8
Garnish with fresh chopped parsley or cilantro. Serve hot over cooked rice.
ð¡ ããã®ã³ã
- âUse a firm white fish that holds its shape well during cooking.
- âAdjust the heat by controlling the number of Madame Jeanette peppers and whether they are pierced.
- âFor a richer flavor, you can add a splash of lime juice at the end.
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- Add other vegetables like chopped bell peppers or okra.
- Some recipes include a small amount of coconut milk for a creamier broth.