👨‍🍳 조리법

1. 1

   Season fish chunks with salt and pepper. Set aside.

   💡 전문가 팁: Lightly salting the fish helps to firm it up.
2. 2

   Heat palm oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened, about 5 minutes.

3. 3

   Add minced garlic and chopped bell pepper. Cook for another 3-4 minutes until fragrant and pepper is slightly tender.

4. 4

   Stir in crushed tomatoes and ground dried shrimp (if using). Cook for about 5-7 minutes, allowing the tomatoes to break down.

5. 5

   Add the sliced okra to the pot. Stir well to coat with the tomato mixture. Cook for 5 minutes, stirring occasionally.

   💡 전문가 팁: Cooking okra for a few minutes before adding liquid can help reduce its sliminess.
6. 6

   Pour in the fish stock or water. Add the whole or chopped scotch bonnet pepper. Bring the stew to a simmer.

   💡 전문가 팁: If using a whole scotch bonnet, you can remove it later if you prefer less heat.
7. 7

   Gently place the seasoned fish pieces into the simmering stew. Do not stir vigorously to avoid breaking the fish.

   💡 전문가 팁: Allow the fish to poach gently in the stew.
8. 8

   Cover the pot and let it simmer for 20-25 minutes, or until the fish is cooked through and the okra is tender.

   💡 전문가 팁: The stew should have a slightly thickened consistency.
9. 9

   Taste and adjust seasoning with salt and pepper. Remove the whole scotch bonnet pepper if used. Serve hot.

   💡 전문가 팁: This stew is often served with rice or fufu.