Nigerian Fried Fish Stew
Nigerian fried fish stew pairs crisp-skinned fish with a spicy tomato stew built on a stock made from the fish itself. The fish is first poached with onion, thyme and a stock cube, then fried, so it is seasoned throughout and holds together in the sauce. You know the stew is ready when oil floats to the top. Spoon it over rice, plantain or yam.
Instructions
Rub salt into the flesh of the fish so it is seasoned through.
Put the sliced onion, thyme and stock cube in a pot and pour in enough water to cover them. Bring the water to a boil.
Lower the fish into the pot and cook it for 2 minutes on one side. Turn it over and simmer until the fish is cooked through on all sides.
Lift the fish out of the pot and set it aside. Keep the cooking liquid, since it becomes the fish stock for the stew.
Heat about 1 inch of vegetable oil in a pan. Fry the fish until it is browned on both sides.
In a separate pot, combine the tomato stew, ground pepper, a little salt and the reserved fish stock. Cover the pot and simmer until oil rises and floats on the surface of the stew.
Add the fried fish to the stew, cover the pot, and simmer for a few minutes so the fish takes on the flavor of the sauce.
Serve with white rice, fried plantain, ripe plantain, fried yam, agidi or other starchy sides.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
