Tilapia and Okra Stew with Cornmeal Side

1.Prepare the cornmeal mush: In a medium saucepan, bring 4 cups of water and 1/2 teaspoon salt to a boil over medium-high heat.

2.Gradually whisk in the cornmeal to prevent lumps, reduce heat to low, and cook, stirring frequently, until thickened and smooth, about 15-20 minutes.

3.Remove from heat and stir in butter. Cover and keep warm.

4.Heat vegetable oil in a large skillet or saucepan over medium heat.

5.Add chopped onion and sauté until translucent, about 3-4 minutes.

6.Add minced garlic and cook for another 1 minute until fragrant.

7.Stir in diced tomatoes and red bell pepper, cooking for 5 minutes until softened.

8.Add sliced okra to the pan and cook for 5 minutes, stirring occasionally to prevent sticking.

9.Pour in the fish or vegetable stock, then add smoked paprika, cayenne pepper (if using), salt, and black pepper.

10.Bring the mixture to a simmer and cook for 10 minutes until the okra is tender and the stew slightly thickens.

11.Gently add the tilapia chunks to the stew, cover, and cook for 5-7 minutes until the fish is opaque and flakes easily with a fork.

12.Taste and adjust seasoning as needed.

13.Serve the tilapia and okra stew hot, spooned alongside or over the warm cornmeal mush.

14.Garnish with chopped fresh parsley before serving.