On Jul 16, 10:37*am, wrote:
> Made with:
>
> corn
> peppers
> tomatoes
> onions
>
> What spices would you recommend so I don't have to overload it with
> salt? (I don't want to use hot peppers, but I do like, say, Indian
> dishes that don't send me gasping for a glass of milk.)
>
First, I'd be very tempted to add okra to this. Easiest would be the
frozen cut-up kind. Thaw it and saute in hot oil just enough to
produce a bit of color, then add to the stew.

As to the spices, as little as s&p and a pinch of cayenne. There's a
quite nice northern Africa/Egyptian stew that uses ground cumin,
ground coriander and a pinch of allspice but it's for beef or lamb and
I'm not sure those would suit fish as well. You could do a garlic
paste kind of thing, or saffron, though that's more Marseilles than
Africa. Mark Bittman gives a fish stew that purees dried red chiles,
garlic cloves, ginger, turmeric and tamarind paste. Simmers that in
fish stock for a while, then adds the fish. Indian, not African. I
dunno, maybe these will spark your imagination.... -aem