Fish Recipes, Nigerian soup recipes

Nigerian Fish Stew Recipe

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Fish stew! This simple and delicious West African stew recipe is packed full of flavour and uses a handful of everyday ingredients you may already have in your pantry. This easy Nigerian fish stew is versatile and can be served with boiled white rice or paired with vegetable soups like efo riro to accompany Nigerian swallow.

Let me show you how to make it in steps.

a pan of stew garnished with basil leaves.

Easy Nigerian fish stew recipe

This is another popular type of stew that you can find in every Nigerian home it is similar to this Nigerian beef stew and they use similar ingredients too.

Every West African stew recipe starts with a common pepper mix which consists of red bell pepper, tomatoes, onions, and scotch bonnet chilli. Some even take it further and add other types of pepper to their mix. This pepper mix is typically cooked in palm, vegetable or groundnut oil until fried.

Some also prefer it more fluidly like the consistency you get with Buka stew. For my Nigerian stew, I am using red bream also known as red headless. This fish is so delicious and holds its shape when cooked and doesn’t taste too fishy.  

fish stew in a skillet.

The other types of fish you may use or that are popularly used in African fish stew includes croaker fish, Hake fish, Mackerel know as Titus fish in Nigeria. You can also use Tilapia fish but I prefer to fry it except I am making imooyo.

I grilled the fish used for today’s recipe to keep it healthy but you may choose to fry it if you desire.

Related post: If you would rather use fresh fish for this recipe, follow the steps used in this mackerel stew recipe and substitute the palm oil for vegetable oil

Ingredients you will need

Fish steaks: I am using red headless but you can use hake, mackerel or croaker fish.   

Pepper mix: which consists of red bell peppers known as tatashe, onion, tomato and scotch bonnet (ata rodo)

Salt to taste

Vegetable oil: swap with palm oil or groundnut oil

Chicken bouillon powder: substitute with any stock cube of choice

Fish marinade used

Garlic granules

Ginger powder

Dried parsley

How to make Nigerian fish stew | African Fish stew

Prep the fish: de-scale fish and cut into steak, add to a bowl and rinse with water and lemon juice. Then transfer the fish to a colander to drain excess moisture.

Marinate the fish: add garlic granules, onion powder, ginger powder, parsley and 1 teaspoon of bouillon powder to the fish and mix to combine. Cover it with a cling film and marinate for at least 30 minutes. After 30 minutes, grill the fish for a total of 20 minutes, 10 minutes on each side

grilled fish.

While waiting for the fish to finish grilling or frying, blend the peppers and bring to boil on medium heat for about 10 minutes.

Cook the stew: place a pan on medium heat, add vegetable oil and heat until hot. Add chopped onions and stir fry until translucent. Then carefully add the boiled pepper to the oil and bring to boil for about 10 minutes.

sauteeing onions.

Season the stew with salt and bouillon powder to taste, stir to combine and continue to cook for another 10 minutes or until you can see the oil floating on top of the stew.

cooking pepper in pan over heat.

Add the grilled fish to the stew and carefully mix to combine. Shred fresh basil or scent leaves to the stew and cover the pan with its lid. Continue to cook on low heat for another 5 minutes. Take it off the heat and serve immediately.

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How to serve this easy Nigerian fish stew

I love to serve this grilled fish stew with plain okra soup, with coconut fried rice or rice and beans.

How to store

You can store this stew in the fridge in an airtight container for up to 5 days.

In the freezer: what is a Nigerian home without some sort of stew in the freezer. Haha, this stew would keep in the fridge for up to 3 months. Leave to defrost overnight.

Other Nigerian recipes you may love

Nigerian chicken stew

Jollof rice

Fried rice

Catfish pepper soup

Finally, as always lovelies, if you make this suya chicken wings recipe. Please leave a comment for me. Also, pin this recipe on Pinterest or tag me your beautiful yummy image on Instagram.

See you on my next post

All the best x

Nigerian Fish Stew Recipe

Fish stew! This simple and delicious West African stew recipe is packed full of flavour and uses a handful of everyday ingredients you may already have in your pantry. This easy Nigerian fish stew is versatile and can be served with boiled rice or paired with vegetable soups like Efo riro to accompany Nigerian swallow.
Prep Time30 mins
Cook Time25 mins
Total Time25 mins
Course: Main Course
Cuisine: African, Nigerian
Keyword: African Stew, catfish stew, nigerian fish stew
Servings: 6
Author: Ajoke

Ingredients

  • 1 kg fish steaks: I am using red headless but you can use hake mackerel or croaker fish.
  • 2 large red bell pepper mix:
  • 1 canned chopped tomatoes substitute with 6 medium Roma tomatoes
  • 1 Scotch bonnet chilli
  • 2 medium onion reserve ¼ of 1 onion for later
  • Salt to taste
  • 1 cup vegetable oil: swap with palm oil or groundnut oil
  • 1 ½ tablespoon chicken bouillon powder: substitute with any stock cube of choice

Fish marinade

  • 1 teaspoon garlic granules
  • 1 teaspoon ginger powder
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder

Instructions

  • Prep the fish: de-scale fish and cut into steaks, add to a bowl and rinse with water and lemon juice. Then transfer the fish to a colander to drain excess moisture.
  • Marinate the fish: add garlic granules, onion powder, ginger powder, parsley and 1 teaspoon of bouillon powder to the fish and mix to combine. Cover it with a cling film and marinate for at least 30 minutes. After 30 minutes, grill the fish for a total of 20 minutes, 10 minutes on each side
  • While waiting for the fish to finish grilling or frying, blend the peppers and bring to boil on medium heat for about 10 minutes.
  • Cook the stew: place a pan on medium heat, add vegetable oil and heat until hot. Add chopped onions and stir fry until translucent. Then carefully add the boiled pepper to the oil and bring to boil for about 10 minutes.
  • Season the stew with salt and bouillon powder to taste, stir to combine and continue to cook for another 10 minutes or until you can see the oil floating on top of the stew.
  • Add the grilled fish to the stew and carefully mix to combine. Shred fresh basil or scent leaves to the stew and cover the pan with its lid. Continue to cook on low heat for another 5 minutes. Take it off the heat and serve immediately.

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