Fish Stew

Name: Fish Stew
Cuisine: Nigerian
Ingredients: 1 kg fresh tomatoes; 4 big tatashe; 2 bulb onions; 6 fresh Habanero Pepper (atarodo); 2 clove garlic and ginger; 1 cksp vegetable oil for stew; 1 kg Mackerel (a.k.a. Titus fish); to taste Salt; 4 bouillon cube (aka maggi)

Dan @cook_8351713

Lagos

White Rice and fresh fish stew is like a Christmas in 3 months meal but when I get the chance to prepare this meal, I make sure to enjoy it to the fullest

Dan @cook_8351713

Lagos

White Rice and fresh fish stew is like a Christmas in 3 months meal but when I get the chance to prepare this meal, I make sure to enjoy it to the fullest

Saved

Ingredients

1 kgfresh tomatoes
4big tatashe
2bulb onions
6fresh Habanero Pepper (atarodo)
2 clovegarlic and ginger
1cksp vegetable oil for stew
1 kgMackerel (a.k.a. Titus fish)
to tasteSalt
4bouillon cube (aka maggi)

Saved

Steps

1

Blend tomatoes, pepper, tatashe, pepper, onions (dice the remaining), ginger and garlic and parboil till the water dries up; turn off heat and set aside.
2

Cut fish into desired shaped, clean and spice fish with little salt, bouillon cube, ginger, garlic and pepper marinate and set aside.
3

Heat up vegetable oil shallow-fry the fish in a small quantity of vegetable oil till golden; drain with a paper towel. Set the fish aside
4

Heat up pot and drain oil used in frying fish and pour into the pot, immediately add the diced onions, stir for a minute and add the tomatoes paste;
5

Fry till the sour taste is gone, stir the stew at intervals so it does not burn, once you have confirm the taste is ok add bouillon cube, salt; stir and finally add the fried fish.
6

Stir, cover cook for another 3mins and turn off heat, the stew is ready then serve with boiled white rice