Cookbook:Nigerian Fried Fish Stew
Nigerian Fried Fish Stew | |
---|---|
Category | Stew recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This recipe is incomplete. Please feel free to complete it and remove this template.
Incomplete recipes with insufficient meaningful content may be nominated for deletion per the deletion policy. Additional comments: no quantities and insufficient info to make it without them |
Nigerian fried fish stew is a spicy stew made with fried fish and a traditional Nigerian tomato stew. It is commonly served with rice, fried plantain, potato porridge, boiled yam, roasted yam, and many other carbohydrate-rich Nigerian dishes.
Ingredients
edit- Fish, gutted and cleaned
- Salt
- Onion, sliced
- Thyme
- Stock cube
- Water
- Vegetable oil
- Nigerian tomato stew
- Pepper, ground
Equipment
edit- Knife
- Cooking pots
- Cutting board
- Stove
- Chef spoon
Procedure
edit- Season the fish with salt, rubbing it into the flesh.
- Combine the onion, thyme, and stock cube in a pot. Cover with water, and bring to a boil.
- Add the fish, and cook for 2 minutes on one side. Flip the fish over, and simmer until the fish is cooked on all sides.
- Remove the fish from the pot, and reserve the fish stock.
- Heat 1 inch of vegetable oil in a pan. Add the fish, and fry until browned on both sides.
- In a separate pot, combine the tomato stew, pepper, salt, and reserved fish stock. Cover the pot, and simmer until you see some oil float to the surface.
- Add the fried fish to the stew. Cover and allow to simmer for a few minutes.
- Serve with white rice, fried plantain, ripe plantain, fried yam, agidi etc.