Fish And Eggplant Stew Recipe

Name: Fish And Eggplant Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fish fillet; 1 medium onion, chopped; 1 large green pepper, chopped; 3 garlic cloves, minced; 1 jalapeno pepper, diced; 2 tablespoons cooking oil; 1 (16 ounce) can tomatoes, cut up; 1 medium eggplant, peeled and diced; 1 (8 ounce) can tomato sauce; 1 cup water; 1 1/2 teaspoons salt; 1 teaspoon ground red pepper (may increase if you like it hot!); 1 teaspoon creole seasoning, Zatarains preferred; 1 (10 ounce) package frozen cut okra (may use fresh); hot cooked basmati rice

Servings: persons

1 lb fish fillet
1 medium onion, chopped
1 large green pepper, chopped
3 garlic cloves, minced
1 jalapeno pepper, diced
2 tablespoons cooking oil
1 (16 ounce) can tomatoes, cut up
1 medium eggplant, peeled and diced
1 (8 ounce) can tomato sauce
1 cup water
1 1/2 teaspoons salt
1 teaspoon ground red pepper (may increase if you like it hot!)
1 teaspoon creole seasoning, Zatarains preferred
1 (10 ounce) package frozen cut okra (may use fresh)
hot cooked basmati rice

1
Remove any skin from the fish fillets and cut the fillets into 1-inch pieces; set aside.
2
In a Dutch oven cook the onion and green pepper in hot cooking oil until the onion is tender but not brown. Once the onion is translucent, add the garlic and jalapeno pepper. Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground red pepper, and creole seasoning. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until the eggplant is tender.
3
Stir in okra and fish pieces. Cover and cook 10 to 15 minutes longer or until the okra is tender and the fish flakes easily when tested with a fork; stir occasionally while cooking.
4
Ladle the stew into soup bowls. Spoon some hot cooked basmati rice atop each serving.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb fish fillet, 1 medium onion, chopped, 1 large green pepper, chopped, 3 garlic cloves, minced, and more.

Yes, Fish And Eggplant Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish And Eggplant Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions