🐟 Nigerian pepper fish stew

4 servings · prep 20 min · cook 30 min

Ingredients

• 4 steaks of firm fish (sea bream, pompano)
• 4 tomatoes, 2 red bell peppers
• 2 fresh chilies
• 1 onion, 3 garlic cloves, 1 piece of ginger
• 100 ml oil
• 1 tbsp tomato paste
• 1 stock cube, thyme, bay leaf
• Salt, pepper

Method

1. Salt the fish and leave it 15 min with a little lemon juice: it firms the flesh so it will not break up in the sauce.
2. Blend the tomatoes, peppers, chilies, onion, garlic and ginger into a thick purée.
3. Heat the oil and pour in the purée: cook it 15 min over medium heat, until the oil rises to the surface — the sign the base is ready.
4. Add the tomato paste, stock cube, thyme and bay; give it 5 min.
5. Lay the fish steaks gently into the sauce, without stirring.
6. Cover and poach 10 min: shake the pan rather than stirring, so the fish stays whole.

Adapted from Ife's kitchen (YouTube)

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