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Swai is a very mild flavored fish so I use it as a flavor carrier rather than relying on the fish to carry the dish. In this case, the mushroom stew is enhanced by the mildness of the swai. Cholula Hot Sauce is the preferred because it has a very low vinegar flavor. It blends very well and is not too assertive.
Swai & Mushroom Stew
Two slices of Carolina Boule
1 Swai Fillet
1 can of Condensed Golden Mushroom Soup
1 4 oz can of mushroom pieces and slices
1 TBSP unsalted butter
2 TBSP Cholula Hot Sauce
Put a frying pan on the stove at medium high heat. Swirl a couple of tablespoons of olive oil in the pan and set the swai fillet in the oil. Fry on each side for three minutes. DO NOT SEASON THE FILLET!
When finished, place the fillet on a paper towel to drain.

Empty the condensed Golden Mushroom soup into a microwave safe bowl. Do NOT add the recommended water to the condensed soup. We want it to be thick! Add the mushroom pieces with the liquid to the soup mixture. Add the two tablespoons of Cholula hot sauce at the same time. Stir and heat on high for for three minutes and thirty seconds.
When finished heating the soup and mushroom mixture, add the butter and let it melt slowly. Cut the previously cooked swai into spoon size pieces and add that to the thick soup mixture.
Put the Carolina Boule slices in a shallow bowl and spoon some of the Swai Mushroom Stew over the bread.


Servings: 2 servings

Nutritional information per serving

No nutrition information available

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