Zambian Fish Stew
Zambian fish stew turns a pound of firm white fish into a hearty pot in well under an hour. Tilapia or catfish both hold their shape in the tomato and pepper sauce, while cayenne, paprika, cumin and coriander give it warmth without hiding the fish. It is traditionally eaten with nshima, the thick maize porridge you use to scoop up the sauce, though rice works well too.
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until the onion is soft and translucent.
Stir in the diced tomato, green and red bell peppers, and the chopped hot pepper if you are using it. Cook until the vegetables are tender.
Pour in the fish stock, or water if you have no stock, and bring the pot to a simmer.
Lay the fish pieces gently in the liquid so they are fully covered. Add the cayenne, paprika, cumin, coriander and salt, and stir well so the spices are evenly spread.
Cover the pot and simmer for about 15 to 20 minutes. The fish is ready when it is cooked through and flakes easily with a fork.
Taste the stew and add more salt or spices if it needs them. Take the pot off the heat and let it rest for a few minutes before serving with nshima or rice.
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