Perry Bay Stew is a very hearty and rich fish stew, one of Panama’s favorite “comfort foods”. It can be prepared many ways, but this version of Perry Bay Stew is my favorite. The inclusion of corned beef adds a spectacular flavor combination.
Perry Bay Stew Recipe-
- 14. oz. (each) of canned green peas, corn, green beans, and Lima beans (including the canning juices)
- 24 oz. fresh Ahi Tuna, chopped into small cubes
- 16 oz. canned corned beef, shredded
- 28 oz. canned stewed tomatoes (including the juices)
- 28 oz. canned tomato juice
- ½ head cabbage, shredded
- 2 large yellow or white onions, peeled and chopped fine
- 6 large cloves garlic, minced
- 2 large carrots, peeled and diced small
- 3 medium sized potatoes, peeled and diced small
- 2 tbsp. Ghost hot chili pepper sauce (or to taste – this sauce is hot!)
- salt and pepper, to taste
- Using a very large pot, with a tight fitting lid, place all the above ingredients into it, except for the tuna.
- Depending on how juicy the canned ingredients are, you may need to add some water, as well – you want a thick texture, more like a stew than a soup.
- Bring the mixture to a boil, but be careful not to burn the tomato juice, which is very thick and rich.
- After it boils, reduce the heat to a gentle simmer; cover the pot and cook, stirring often until all the vegetables are tender.
- Now add the tuna, and continue to cook at the same gentle simmer for about another 20 to 30 minutes or so, maintaining the medium-low heat.
- Serve your Perry Bay Stew while nice and hot. It can be served by itself as a hearty lunch, or as one entree in a full course Panamanian style dinner meal.