This traditional Namibian fish stew is made with fresh fish and vegetables that are cooked in a savoury tomato-based broth. It is full of flavour and is the perfect comfort food for a cold winter night.
Ingredients
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1 pound White fish fillets
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1 cup Chopped onions
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1 cup Chopped celery
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1 cup Chopped carrots
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2 tablespoons Chopped garlic
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2 cups Tomato puree
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1 tablespoon Dried oregano
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1 teaspoon Ground cumin
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1 teaspoon Ground paprika
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1 teaspoon Salt
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0.25 teaspoon Ground black pepper
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2 tablespoons Olive oil
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0.5 cup White wine
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4 cups Chicken broth
fish
stew
Namibian
savoury
Seafood
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- short description
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Heat the olive oil in a large pot over medium heat.
Add the onions, celery, carrots, and garlic and cook for 5 minutes.
Add the tomato puree, oregano, cumin, paprika, salt, and pepper and cook for another 5 minutes.
Add the white wine and chicken broth and bring to a boil.
Add the fish fillets and simmer for 30 minutes.
Serve hot.
- detailed description
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Heat the olive oil in a large pot over medium heat. You can use a Dutch oven or any other large pot for this.
Once the oil is hot, add the onions, celery, carrots, and garlic and cook for 5 minutes, stirring occasionally.
Add the tomato puree, oregano, cumin, paprika, salt, and pepper and cook for another 5 minutes.
Add the white wine and chicken broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
Add the fish fillets and simmer for another 30 minutes. The fish should be cooked through and flaky.
Serve the stew hot with crusty bread or over cooked rice.
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