This Easy To Make Spicy Fish Stew Is The Answer To Your Rice, Pasta, Yam And Plantain This Weekend


This dish is flavorful, straight down to the fish bones. It is a fusion of herbs and spices with the rich flavor of fish. It is simply delicious! This stew goes well with rice, pasta, boiled yam and plantain and you can infuse your own flavor. Dang!


2 kg fish

2 pcs ginger

6 pcs garlic

2 pcs seasoning cubes

2 tsp thyme

1 pc bay leaves

2 pcs rodo

1 tsp ground pepper

4 pcs tomato

1 pc lemon

2 pcs spring onions

1 cup vegetable oil

1 pc onions

1 cup chicken stock

1 cup water

4 pcs basil


Start by marinating the fish. Wash, scale and cut 1½ kilograms of fish. Place the fish in a bowl then season with ½ teaspoon garlic (minced), ½ teaspoon thyme, ½ teaspoon ginger (minced), ½ teaspoon pepper, 1 seasoning cube and salt. Mix the seasoning into the fish. Set aside in the fridge and marinate for 30 minutes or overnight.

When ready the use, remove fish from fridge and lightly shake off marinate sticking out. Heat ½ cup vegetable oil in a sauce pan until hot. Add the fish and cook for about 3 minutes on both sides. Remove fish and set aside.

Drain the oil from the sauce pan leaving about 3 tablespoons of oil the pan. Add the onions (diced), tatase (diced), ½ teaspoon garlic (minced), bay leaf and 1 teaspoon thyme and saute for about 2 minutes. Stir frequently.

Add the tomatoes (chopped) and 1 seasoning cube. Allow to simmer for about 5 minutes with about ½ cup of stock (or water). Add the spring onions (chopped) , fish and about ½ cup of water. Cook for about 4 minutes. Add basil (chopped) and allow to simmer. Adjust seasoning and thickness with stock or water.


Click here to get all the ingredients


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