Best 5 Oka Popo American Samoa Raw Fish Stew Recipes

OKA POPO (AMERICAN SAMOA) - RAW FISH STEW

Steps:

• Mix the salt, pepper and water together to make a brine. Add the fish pieces and soak for 30 to 45 minutes.
• Meanwhile, chop the vegetables.
• At the end of the brining, drain the fish and add the coconut milk, the chopped vegetables, the cilantro and lime juice. You could also add half a finely chopped jalapeño, if you like it spicy.
• Now put it back in the fridge--it's traditionally served cold.

JAPANESE FISH STEW

Steps:

• Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
• Trim and discard the mushroom stems. Slice the caps.
• Sauté the onion in the oil, in a large soup pot for a few minutes.
• Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
• Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
• Add the fish and mushrooms, simmering for 5-7 more minutes.
• Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
• Add the snow peas and scallions, and serve.

MOROCCAN FISH STEW

Steps:

• Heat the olive oil in a large heavy-based pan over a medium heat.
• Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
• Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
• Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
• Add the fish and simmer for five minutes, or until the fish is almost cooked and tender.
• Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
• To serve, spoon out the stew into bowls and garnish with fresh coriander leaves and flaked almonds.

TUNISIAN FISH STEW WITH POTATOES

Steps:

• Put all the ingredients except the oil, fish and herbs in a pan with the water or chicken broth. Simmer for 25 minutes or until the potatoes are tender.
• Stir in the extra virgin olive oil and add the fish.
• Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs.
• Season and serve.

MARMITAKO - BASQUE FISH STEW

Steps:

• Start by peeling the potatoes and slicing them roughly. Then peel and thinly slice both the onion and the garlic. Pour the oil into a saucepan and let it warm on the hob until it starts to smoke. Then add the potatoes, the onion and the garlic and let these cook for about 5 minutes, turning occasionaly.
• Next add the bay leaves, the cayenne pepper, and finally a tsp of sweet paprika. Be careful at this point, you need to get the paprika coated in the oil without burning it - to do this successfully stir non-stop for between 20 to 30 seconds then immediately add the water, until the potato mixture is covered. Remove the cayenne pepper, and let the stew boil for 20 minutes.
• Meanwhile, prepare the tomatoes and the fish. To easily peel the tomatoes, scald them (cover for half a minute with boiling water) and then remove the skin. Chop the tomatoes roughly and purée them using a fork. Next, cut the fish into small cubes, carefully removing any remaining bones.
• When the 20 minutes are up (this time really depends on the type of potatoes) add the tomato purée and leave the dish simmering on the hob for a further 7 minutes. Then add the tuna, and cook it for just 5 to 7 minutes more - you really have to be careful not to overcook the fish or it won't be tender. Sprinkle with the chopped parsley and serve in bowls.