Friday, 9 January 2015

Smoked Panla fish stew

Smoked Panla fish stew is one of the most affordable Nigerian stews to make. This is also because the panla fish is one of the cheapest fish sold in the local Nigerian market. This fish is a typical example of small but mighty. I'm not going to exaggerate but when it comes to taste, this fish tastes far better than most smoked fish you've ever eaten. Where i stay, the vendors usually walk around carrying this fish in baskets on their heads so most times, i usually go on the lookout for them. Panla stew is one of the various types of bukka stews to make at home and it goes well with just about anything from Boiled rice to yam porridge or even some Nigerian soups such as egusi soup or plain okra soup. 

Ingredients:::
• 6 medium sized Tomatoes
• 3 Red bell pepper "Tatashey"- Optional
• 7 medium sized Chili pepper "Shombo"
• 3 Red Scotch Bonnet "Ata Rodo"
• 1 medium sized Red onion
• 2 tsp. Cray fish
• 1 cup Palm Oil
• 2 Seasoning Cubes
• Salt to taste
• 4 Scent leaves - Optional

Directions:::
Step 1: Wash and blend the Tomatoes, Red bell pepper, Chili pepper, Red Scotch Bonnet, Red onion together till smooth. Pour the blend in a pot and boil till all the liquid evaporates leaving the tomato and pepper concentrate.

Step 2: Smoked panla fish is ready to eat even without cooking further. Due to the smoking, most of the inner parts which are usually removed in fresh fish ends up being cooked. This makes it easier to clean. all you have to do is to gut the smoked fish by opening it up from the middle and removing the cooked stomach parts and the bone (Optional). Once removed, rinse the fish and place in a small pot. Add chopped onion, salt and a little bit of water. Steam the fish for 5 mins. the flavor from the smoked fish stock is something you'd really not want to miss

Step 3: The next step is to bleach the palm oil. to bleach, pour the palm oil in an empty dry pot, cover with the lid and heat up on medium heat for about 10 minutes. Pour the tomato and pepper paste into the bleached oil, add the seasoning cubes, salt to taste, Crayfish, steamed smoked fish including the stock.  Cover the pot and leave to cook for about 15 minutes

Step 4: Turn off the burner and serve. this stew can be served with boiled rice, yam, potato, plantain or even combined with Egusi or Plain okra soup and served with swallow.
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22 comments:

  1. This fish tastes soooo good.

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  2. Anonymous9:15 am

    Dobby abeg try do book o I wld like 2 av all dis ur recipe. Keep it up. Kemi Kane

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  3. Really interesting.. I'd try it out sometime.

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  4. looks tasty, na im we go chop for weekend.
    Dobby, your video on donuts, how did you make decoration/ finishing on the donuts?

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    Replies
    1. Hi Damie, i used light royal icing and sprinkles for the finishing.

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  5. Deres dis particular flavor and taste smoked fish of any kind gives to stew.
    i crave it some times.... yummy

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  6. Deres dis particular flavor and taste smoked fish of any kind gives to stew.
    i crave it some times.... yummy

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  7. This took me back 10 years! fresh out of high school and I just started experimenting with food. This was one of my favorite local ingredients to cook with. Any idea what type of fish they actually smoke??

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  8. For added flavour, fry the smoked panla fish before adding to stew. It keeps the fish firm and the taste is improved.

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  9. dinma3:48 pm

    i would love to try it but i dont no the fish called panla

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    Replies
    1. Anonymous7:36 am

      it is Hake fish

      Delete
  10. dinma3:56 pm

    pls can i get the recipe for egg roll

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  11. Mehn! This is a must-cook ooo...I'm definitely trying this out! Thanks Dobby!

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    Replies
    1. You're welcome Adaeze :)

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  12. amaka3:36 pm

    So d stock frm d panla is all d water it needs.isn't it too small?

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    Replies
    1. No it isn't Amaka. If you're making a large batch of soup, you can add water to make it up.

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  13. Zeezee10:56 am

    I loooove this fish Dobby!! I have introduced it to my entire family. lol!! Have you tried it fried? It has a great taste when fried and used in stews. Just make sure you cook looks interesting. I have never steamed the fish before adding it to my stews.

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    Replies
    1. Would definitely try it Zeezee. Thanks for the suggestion.

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