Tilapia and everything-else-in-the-fridge Stew

Hearty fish stew, perfect for this cold, rainy California weather.

You can substitute the stew with any other vegetable you have, but this is what I used:

4 servings


Ingredients

2 tilapia, cubed
2 garlic cloves
6-7 okra, chopped
1 cup cubed kabocha (japanese squash, looks like a small green pumpkin)
1/2 cup black eye peas
1/2 cup stewed tomatoes
1/2 of a lemon
3 cups chicken stock

Cooking

Sauteed garlic in olive oil
Add kabocha and let it brown a little
Add stewed tomatoes
Add chicken stock
Add black eye peas
Bring to a boil
Then turn heat down to medium and simmer for 20 minutes
Put tilapia and okra in and turn off stove.
Squeeze half of lemon juice right before serving.

Serve with crusty garlic bread

1 stick salted butter
2 cloves garlic, minced
Parsley

Spread garlic butter onto sliced baguettes, put in the oven bake 375 degree for 5-10 minutes.

YUMZ!