This hearty one-pot West African fish stew practically cooks itself! It’s made all in one-pot with tender chunks of fish. Enjoy it with warm steam rice for an ultimate cold-weather meal!
Course Main Course
Keyword African fish stew, west african fish stew
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Author Jayne Rain
1kgTilapia FishCleaned and chopped
3tbspCooking oilFor cooking the stew
1ltrCooking oil For frying fish
4largeripe Tomatoes OR 1 can of chopped tomatoes.
1mediumred Bell pepper
1mediumHabanero pepper OR Scotch bonnet
1tspGarlic-Ginger PasteOR minced Garlic and Ginger
1tsp dry Thyme
2 tbspCoriander leaves (chopped)OR Parsley
Season the chopped fish with salt and set aside.
In a large pot over high heat, heat oil, and deep fry the fish till golden brown; about 10 minutes. Drain and set aside. (The fish can be equally deep fried in a deep fryer)
Over medium-high heat, heat cooking oil and fry onions till lightly browned; about 3 minutes.
To that add garlic and sauté another minute or so till fragrant.
Add chopped tomatoes, paprika/bell pepper and habanero pepper in a blender and blend till smooth or to your prefered texture. Add the pureé and spices to the onions and simmer till cooked; about 10 minutes.
Add fried fish, water and bay leaf. Bring to a rolling boil, then reduce heat to medium-low and simmer for 20 minutes. Check for seasoning and adjust to your liking.
Stir in coriander or parsley leaves and discard bay leaf before serving.
WEST AFRICAN FISH STEW RECIPE https://jayne-rain.com/tomato-based-fish-stew-recipe-african-style/ April 19, 2020