Nigerian Fish Stew: Fried Fish in Tomato Pepper Sauce
Fish stew is a lighter, quicker cousin of chicken stew, perfect for weeknights. The fish is fried first so it holds together in the sauce.
Abroad, mackerel, tilapia, croaker and hake all work. Ask your fishmonger to cut the fish into steaks.
Tokunbo Kitchen recipe
Nigerian Fish Stew: Fried Fish in Tomato Pepper Sauce
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- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Serves
- 5 servings
Ingredients
Method
- Season the fish with salt and curry powder and leave for 10 minutes.
- Fry the fish in hot oil for 3 to 4 minutes per side until golden and firm. Set aside, and pour off all but about 5 tbsp of the oil.
- Blend the tomatoes, peppers, scotch bonnet and one onion. Boil uncovered for 10 minutes to reduce.
- Fry the sliced onion in the oil for 2 minutes, add the tomato paste and fry for 3 minutes.
- Add the reduced blend, thyme, stock cubes and bay leaves. Fry for 12 to 15 minutes until thick and the oil rises.
- Lay the fish in the sauce, spoon sauce over it, cover and simmer gently for 5 minutes. Do not stir, so the fish stays whole. Serve with rice, yam, plantain or agege-style bread.
Cooking it abroad
- Fish: croaker is sold frozen in African stores; mackerel and tilapia are in most supermarkets.
- Air fryer: brush the fish with oil and cook at 200°C (400°F) for 12 to 15 minutes instead of frying.
- Palm oil version: use half palm oil for a deeper, more traditional flavour.
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