Nigerian Vegetable and Fish Stew
This Nigerian stew pairs a fried fish with a quick tomato and pepper sauce and a handful of leafy greens. The fish is browned first, so it adds flavor to the oil that then cooks the garlic and onion. Ground crayfish gives the sauce a savory, seafood depth without much effort. Amaranth is the green used here, but any leafy vegetable works, and it suits rice, yam or a swallow.
Instructions
Blend the tomato and peppers together until smooth, then set the purée aside.
Pour just enough oil into a skillet over medium heat to fry the fish. Fry the fish until golden, then lift it out and set it aside.
If the pan holds too much oil, pour some off. Add the minced garlic and diced onion and cook until the onion turns translucent.
Stir in the tomato and pepper purée and keep cooking, stirring now and then, so it does not stick.
Season with the ground crayfish, stock cube and salt to taste. Stir well and let it cook briefly so the seasonings blend into the sauce.
Add the chopped amaranth leaves and stir until they are well mixed into the sauce.
Return the fried fish to the pan and stir it in gently. Taste and adjust the salt if needed.
Take the pot off the heat and serve the stew with hot rice or a swallow of your choice.
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