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Poisson à la Sauce Tomate Épicée
Fish in Spicy Tomato Sauce
A vibrant and flavorful dish featuring firm white fish simmered in a rich, spicy tomato sauce. This recipe showcases the Congolese love for bold flavors and the use of fresh ingredients, often served with rice or boiled plantains.
🧂 Ainekset
- 600 g Firm white fish fillets(e.g., tilapia, cod, or snapper, cut into portions)
- 5 medium Tomatoes(pureed or finely chopped)
- 1 large Onions(finely chopped)
- 3 cloves Garlic(minced)
- 0.5 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(or to taste, finely chopped (seeds removed for less heat))
- 2 tbsp Vegetable oil
- 2 tbsp Tomato paste
- 250 ml Water or fish broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 leaf Bay leaf
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Season the fish portions with salt and pepper. Set aside.
💡 Ammattilaisvinkit: Allow fish to sit with seasoning for about 10 minutes. - 2
Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 3
Add minced garlic, grated ginger, and chopped scotch bonnet pepper. Sauté for 1-2 minutes until fragrant.
💡 Ammattilaisvinkit: Be cautious when handling scotch bonnet peppers; wear gloves if sensitive. - 4
Stir in the tomato paste and cook for 1 minute, stirring constantly.
- 5
Add the pureed or chopped tomatoes, water or fish broth, bay leaf, salt, and pepper. Bring the sauce to a simmer.
💡 Ammattilaisvinkit: Ensure all ingredients are well combined. - 6
Gently place the seasoned fish portions into the simmering tomato sauce. Ensure the fish is mostly submerged.
💡 Ammattilaisvinkit: Avoid overcrowding the pan; cook in batches if necessary. - 7
Cover the skillet and simmer for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. The sauce should have thickened slightly.
💡 Ammattilaisvinkit: Do not overcook the fish, as it can become dry. - 8
Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley before serving.
💡 Ammattilaisvinkit: Serve hot with boiled plantains, rice, or a side of greens.
💡 Ammattilaisvinkit
- ✓For a smoother sauce, you can blend the cooked sauce before adding the fish.
- ✓If you don't have scotch bonnet, a habanero or even a jalapeño can be used, adjusting the quantity for heat.
- ✓Using fish broth will enhance the overall seafood flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a tablespoon of ground peanuts or cashew butter to the sauce for a richer, nutty flavor.
- Incorporate sliced bell peppers or okra for added texture and nutrients.