This traditional Senegalese fish stew is a hearty and flavorful dish made with fresh fish, vegetables and spices. The fish is cooked in a tomato-based sauce with onions, garlic, and peppers, and the stew is served with steamed white rice. The flavors are enhanced with a variety of herbs and spices, giving the dish a unique and flavorful taste.
Ingredients
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1 lbs fish fillets
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2 tbsp olive oil
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1 cup chopped onion
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2 cloves minced garlic
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1 tbsp minced ginger
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp ground turmeric
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1 tsp ground paprika
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0.5 tsp ground black pepper
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1 cup diced tomatoes
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1 cup diced bell pepper
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0.5 cup chopped fresh parsley
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1 tbsp chopped fresh cilantro
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2 cups vegetable broth
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1 cup cooked white rice
rice
tomatoes
spices
vegetables
fish
Fish Stew
Senegalese cuisine
Main Course
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- short description
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Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
Add the cumin, coriander, turmeric, paprika, and black pepper and cook for 1 minute.
Add the tomatoes, bell pepper, parsley, and cilantro and cook for 5 minutes.
Add the vegetable broth and bring to a boil.
Add the fish fillets and simmer for 10 minutes.
Serve the stew over cooked white rice.
- detailed description
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Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
Add the cumin, coriander, turmeric, paprika, and black pepper and cook for 1 minute, stirring constantly.
Add the tomatoes, bell pepper, parsley, and cilantro and cook for 5 minutes, stirring occasionally.
Add the vegetable broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Add the fish fillets and simmer for 10 minutes, or until the fish is cooked through.
Serve the stew over cooked white rice.
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