Fish Stew


  • 1 medium-sized fish (or 1 box of frozen fillets)
  • 1 teaspoon salt
  • 1 large onion, chopped
  • ½ large sweet green pepper, chopped
  • 1 cup coconut milk

Cut fish into small pieces. Place in a flat saucepan with salt, onions and green pepper. Let it cook in its own juice on medium heat until tender. (About 5 minutes)

Add coconut milk and simmer about 5 minutes just below the boiling point.

If you wish to add pepper leaves, wash and chop them well, adding them to the stew after the coconut milk is hot. Remove from heat, cover, let stand a couple of minutes and serve.

by Lupe C. Reyes

Editor’s note: This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an* (Women’s Association).

* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.