Fish Stew

Fish stew

This fish stew is unique to even myself simply because of one ingredient that is used. This is a hearty stew that goes well with bread or toast.

A bechamel sauce is firstly made with a roux and milk. But instead of using salt to season it, oyster sauce is used. Oyster sauce was used due to its seafood quality taste that it brings.

In a pan, sautee onions, garlic, and mushrooms until caramelized. Season it with a little salt and pepper.

Lastly, add the sauteed mushroom into the hot bechamel, along with the chunks of fish of your choice ( I have here tilapia and salmon). Turn off the heat and cover as the fish only needs to be gently poached in the stew for about 10 minutes or until the fish is thoroughly cooked through.

Garnished with scallions and drizzle with balsamic vinegar. Drizzle with olive oil if desired.