Oka Popo American Samoa Raw Fish Stew Recipes

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OKA POPO (AMERICAN SAMOA) - RAW FISH STEW



Oka Popo (American Samoa) - Raw Fish Stew image

This recipe is from week six of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and American Samoa is my sixth stop. This dish is made from coconut milk, vegetables and raw fish. It is good as an appetizer if you find too much raw fish overwhelming. Note: it is very important to use a sushi grade fish if you are going to make this recipe.

Provided by GiddyUpGo

Categories     Polynesian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons salt
2 cups water
pepper
1 lb raw fish, cut into bite-sized pieces (marlin or swordfish is traditional, but you can also use sushi-grade tuna)
1/2 cup cubed cucumber, seeds removed
1 tomatoes, chopped
1/2 one onion, finely diced
1 cup coconut milk
1 tablespoon fresh cilantro, chopped
juice of one lime
salt and pepper

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.

Nutrition Facts : Calories 277.2, Fat 12.2, SaturatedFat 11.5, Sodium 3520.9, Carbohydrate 42.3, Fiber 0.8, Sugar 39.7, Protein 1.4

JAPANESE FISH STEW



Japanese Fish Stew image

For some reason, this soup makes me feel better when I have a cold (not that it tastes medicinal, of course). From Moosewood.

Provided by Aunt Cookie

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

8 dried shiitake mushrooms
2 cups water
1/4 cup oil
1 medium onion, thinly sliced
1 large carrot, julienned
2 celery ribs, diagonally sliced
1/4 head white cabbage, thinly sliced
1/2 teaspoon salt
8 cups vegetable broth
1 1/2 lbs fish, cut in cubes (I used tilapia)
4 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon dark sesame oil
1/2 lb snow peas, stemmed
3 scallions, diagonally sliced

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.

Nutrition Facts : Calories 220.2, Fat 10.6, SaturatedFat 1.7, Cholesterol 2.4, Sodium 1482.2, Carbohydrate 23.5, Fiber 3.1, Sugar 7.7, Protein 5.8

MOROCCAN FISH STEW



Moroccan Fish Stew image

A friend saw this being created on a TV cookery show and decided to do it for me, it is just so tasty I had to post it, please please try this dish if you don't you'll never know how good this really is!

Provided by Ozzy5223

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
2 teaspoons grated fresh ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1 cinnamon stick
1 pinch cayenne pepper
400 g chopped plum tomatoes
1 pinch salt
500 g cod or 500 g red snapper fillets
400 g chickpeas, rinsed and drained
2 teaspoons honey
salt & freshly ground black pepper
fresh coriander leaves
sliced almonds, lightly toasted

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.

Nutrition Facts : Calories 300.8, Fat 5.8, SaturatedFat 0.8, Cholesterol 53.8, Sodium 413.3, Carbohydrate 33.9, Fiber 6.5, Sugar 7.1, Protein 28.7

TUNISIAN FISH STEW WITH POTATOES



Tunisian Fish Stew With Potatoes image

There are fish stews with potatoes and tomatoes in every country around the Mediterranean. This one is herby, aromatic and slightly peppery. To balance the flavours, start with just a little harissa or chili powder and add more later if you wish. Use any white fish such as hake, cod, haddock or turbot and serve with some toasted bread.

Provided by English_Rose

Categories     European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb new potato, scrubbed, peeled and cut into thick slices
2 tomatoes, peeled and quartered
1/2 teaspoon paprika
4 cups low sodium chicken broth or 4 cups water
1/4 teaspoon harissa (or a large pinch of chili powder)
1/2 teaspoon ground cumin
3 garlic cloves, chopped
1/2 lemon, juice of
3 tablespoons extra virgin olive oil
1 lb white fish fillet, skinned
1 ounce flat leaf parsley, chopped
3 mint sprigs, chopped

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



Marmitako - Basque Fish Stew image

"This warming Basque fish stew receives its name from the saucepan that it is cooked in, a Marmita." From notesfromspain.com Posted for ZWT 5.

Provided by ThatSouthernBelle

Categories     Tuna

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

600 g fresh tuna (or Bonito if you are in Spain)
1 kg potato
2 onions
2 tomatoes
3 garlic cloves
2 bay leaves
4 tablespoons olive oil
1 teaspoon sweet paprika
1 cayenne pepper
1 liter water
2 sprigs parsley

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.

Nutrition Facts : Calories 567.1, Fat 21.3, SaturatedFat 3.9, Cholesterol 57, Sodium 84.3, Carbohydrate 52.7, Fiber 7.3, Sugar 6, Protein 41.3

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