Cameroonian Fish Stew // Fish Stew Recipe // African Fish Stew // Tomato Stew

By Precious Kitchen · 90 min

Ingredients

Instructions

1. Cut the fins off the fish with kitchen shears, scrape off the scales with a knife, and cut each fish into 4 pieces. Remove and discard the head if you like. Clean out the insides carefully with a knife, then rinse the fish well under running water in a colander.
2. Put the basil (except one sprig), garlic and ginger into a blender with about 1/4 cup water and blend into a paste.
3. Rub 1 tablespoon of the paste onto the fish, then add 1/8 teaspoon salt and mix well.
4. Preheat the oven to 400°F (200°C). Cover a baking tray with foil and rub it with about 2 tablespoons oil. Lay the fish in a single layer and bake for 15-17 minutes.
5. Cut the tomatoes into quarters, blend them into a rough paste.
6. Heat a heavy pot, preferably cast iron, on high heat with the remaining oil for 3 minutes. Add the chopped onion and sauté until soft.
7. Add the blended tomatoes and cook, stirring from time to time, for 15-20 minutes until they shrink considerably, without letting them burn.
8. Stir in the remaining spice paste and cook for 2 minutes.
9. Add 1 1/2 cups water, the remaining salt, the white pepper and the Maggi cubes, and stir well. Add the habanero or scotch bonnet if using.
10. Add the baked fish carefully and simmer together for about 5 minutes, moving the pieces gently only.
11. Use a ladle to remove half a cup of oil from the pot and save it for other dishes such as jollof rice.
12. Chop the reserved basil sprig, scatter over the stew and turn off the heat.

Summarized from Precious Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionTomatoGingerFish