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Beninese cuisine Sauces & Soups Togolese cuisine

Fresh fish stew

One of my favorite family recipes of all time is this simple and easy fresh fish stew. Fresh fish stew is a very easy cook yet can also be tricky. The key ingredient to this stew is the fresh fish and the combination of seasoning. The fresh fish stew is called obe eja tutu in Nigeria and Lanmoumou Dessi in Togo. The fresh Fish stew is typically enjoyed with Boiled rice, Banku, akoume or Gari.

Because the fresh is added to the stew, the fish has to be clean just right to avoid bad odor. To gut most fish, insert a sharp knife into the vent and slice all the way forward to the gills. Once the gut cavity is completely opened, carefully remove all of the entrails and also the entire gill assembly. Remove the organ completely using a spoon or brush before rinsing with water and lemon. The fish is ready to be seasoned and cooked in the tomato stew.

The result is a rich stew that gives you different flavor combinations at every bite. The fish is present, but not overwhelming. 

  • 2 fresh fish
  • 1 medium onions
  • 4 beautiful tomatoes
  • 2 tablespoons concentrated tomato
  • Sodium bicarbonate forceps
  • 4 ~ 8 Green Chili
  • 1 teaspoon pure red pepper (optional)
  • 3 tablespoons canola oil
  • 1 tbsp Garlic cloves
  • 1 teaspoon ginger
  • 1 teaspoon paprika
  • 1 Maggi
  • Salt

Empty, scale and wash the fish with water and 3 lemons.

Mix Garlic, ginger, paprika, Maggi and salt teaspoon. Add the spice mixture to the fish, mix well and put in the refrigerator in for 4h of time

For the sauce, cut the onion and set aside. Heat the oil in a pot, add the chopped onion and cook for about 5 minutes over medium heat.

Add the concentrated tomato and crushed tomatoes.

Add 2 cup of water and bring to a boil. Cover the pot and cook for 10 mins. Add sodium bicarbonate (to reduce acidity) and red pepper. 

Add fish and green pepper. Add water if necessary. Reduce heat to medium-low and simmer for 15 minutes. To stir the mixture you must shake the pot (be careful), you can not introduce spoon.

Serve hot with rice, Akoume or gari.

Note:

How to recognize a fresh fish: Look for bright, clear eyes. A fresh fish should smell like clean water, or a touch briny or even like cucumbers. Under no circumstances should you buy an unpleasant smell fish even less to cook with. Look also at the gills. They should be a rich red. If the fish is old, they turn the color of the faded brick.

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