I’m looking at a recipe like this to use up a bunch of frozen Talapia fillets I got the other day. I done this with lots of other stews in the past, however I know fish is delicate flavor-wise and texture-wise . If I make this stew and freeze it into small baggies for later single serving reheating will the fish shred to tiny pieces upon reheating?
I find that reheating seafood dishes turns the seafood into a fishy flavored rubber substance. When I take leftoversto work for lunch with seafood in it I don’t reheat it I just eat it at room temperature. Other than that I never cook seafood with the idea of reheating it. If I’m making something like tom yum goong I’ll just buy a small piece of fish, half a dozen prawns and a few calamari rings.
Looking at that recipe though, you could do all of it except the fish and either use frozen fish or buy it as required, and add it to the reheated base. It will cook in no time at all.
Potatoes don’t freeze well. Dunno how the frozen food industry does it, but I’ve tried it a few times with stew etc and the texture is weird.
I like don’t ask’s idea of freezing a base for it. Would freeze the fish separately and use fresh potatoes.
Add the potatoes to the base first, cook till soft, then add the fish. Adding the fish at the same time would result in little fish slivers by the time the potatoes were tender.
Good luck!