Nigerian Fish Stew Fried In Oil


Nigerian fried fish stew, also known as “potato and fish porridge,” is a one-pot dish made by frying fish and potatoes in a tomato-based sauce. The fish is often cut into chunks and coated in flour or cornmeal before frying, and the potatoes are usually diced or cut into wedges. Onion, pepper, garlic, and spices like curry powder and thyme are also added to the tomato-based sauce, and the dish is typically served over rice or fufu. The main difficulty in making Nigerian fish stew is that the fish disperses throughout the mixture. I’ll demonstrate how to make this stew in this recipe while the fish is still whole.

The Nigerian Fish Stew can be made in big batches and frozen for up to a month, just like the Beef and Chicken Stew. This stew goes well with:

  • Plain Boiled Beans
  • Boiled/Fried Yam
  • Boiled/Fried Plantains
  • Boiled/Fried Rice
  • White Agidi
  • Plain Boiled Beans
  • and White Bread

As you can see, you should always keep this stew in your freezer because it pairs nicely with almost every major basic dish.

Nigerian Fried Fish Stew Ingredients

  • 800 ml of stewed tomatoes
  • One large mackerel, known as Titus in Nigeria
  • Two tsp of thyme
  • two medium onions
  • One large stock or boullion cube
  • Ose Oyibo, Atarugu, Atarodo, and one habanero pepper
  • Salt (as desired)

Note about the ingredients

  1. Fresh pureed tomatoes and canned tomato paste that has been cooked and fried in vegetable oil to eliminate any remaining water and the sour flavor of tomatoes combine to make tomato stew. It serves as the foundation stew for all Jollof Rice and Nigerian Red Stew recipes. This pureed tomato is not raw.
  2. The most common fish used to make Nigerian Fish Stew is mackerel, also referred to as titis in Nigeria, but you can use any fish you choose.
  3. Because of all the churning, some fish become too soft when cooked and end up scattering throughout the stew. It is not recommended to use these fish.
  4. For the Nigerian Fish Stew, I like to use red onions, but if you only have white or yellow onions, you may use them instead.
  5. The spice cubes we use in our cooking are called stock cubes.
  6. Season to taste with the thyme, pepper, and salt; the amounts listed are merely suggestions.

Before preparing Nigerian Fried Fish Stew,

  • Remove the fish’s gut and cut the flesh into 1-inch thick slices. When the fish is still somewhat frozen, it is best to slice it. This prevents the fish from crumbling and helps you get flawless straight slices.
  • After lightly dusting the fish with salt and using your hands to massage it into the cuts, lay it aside.
  • One onion is sliced, while the other is diced.
  • The habanero pepper (atarodo, ose oyibo, atarugu) should be ground or blended.

Directions for Cooking

STEP 1. In a clean saucepan, combine the chopped onions, crushed stock cubes, and thyme.

STEP 2. Add a tiny bit of water and heat it until it boils.

STEP 3. After adding the fish, boil it for two minutes. After flipping the fish over and letting it boil for a further two minutes, remove it from the fish stock.

  • We don’t have to do all of this if we fried the fish right immediately, but we must boil it for the following reasons:
  • We need some fish stock, or fish water, from the fish to make a nice stew. While the liquid from the fish adds flavor to the surrounding water, which will enhance the flavor of the stew, the spice we put to the fish stays inside the fish to enhance its flavor.
  • The fish is made tougher by boiling, which keeps it from crumbling in the stew.

Put away the fish stock.

STEP 4. Fish should be shallow-fried in a tiny amount of vegetable oil until browned. Deep-frying and shallow-frying are not the same thing; with the former, less oil is used and the fish is not submerged in it. They’re both excellent, but I feel like I can get the same results with shallow frying and there’s no need to use so much oil. Furthermore, I dislike my fish to be bone-dry, even though that’s what deep-frying often aims for.

STEP 5. After setting the fish aside, return the saucepan with the fish stock to the burner on medium heat.

STEP 6. Add the habanero pepper and tomato stew after it begins to boil again.

STEP 7. To get the stew to the consistency you desire, add a little more water. Some individuals want their stew to be thick, some to be thin, and yet others to be in the center.

STEP 8. Stir in the salt, cover the pot, and let it simmer or boil until you see some oil rising to the top of the stew. There is no additional oil added to the fish stew; this is the oil used to sauté the tomato stew. Stir the stew occasionally as you wait to see the oil to prevent burning.

STEP 9. Add the fried fish as soon as the oil reaches the top (see the video below for an example of how it should look).

STEP 10. When the stew comes back to a boil, stir, cover, and serve!

Serve the Fried Fish Stew with Egusi Soup or use it to make Boiled Rice, Fried Plantain, Fried Yam, Boiled Yam with Agidi, or just simple boiled beans and potatoes.

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