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Rougail de Poisson Salé aux Légumes
A flavorful Comorian dish featuring rehydrated salt cod simmered in a spicy tomato and onion sauce (rougail), enriched with a medley of fresh vegetables. This dish highlights the island nation's access to seafood and its blend of African, Arab, and French culinary influences.
🧂 Ingrédients
- 500 g Salt cod (bacalhau)
- 3 tbsp Vegetable oil
- 2 large Onions(thinly sliced)
- 4 cloves Garlic(minced)
- 1 inch Ginger(fresh, grated)
- 4 medium Tomatoes(chopped)
- 2 tbsp Tomato paste
- 2 small Chili peppers(finely chopped (adjust to taste))
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Coriander
- 150 g Green beans(trimmed and cut into 1-inch pieces)
- 2 medium Carrots(peeled and sliced)
- 1 medium Green bell pepper(diced)
- 1 cup Water
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Rinse the salt cod thoroughly under cold water. Place it in a large bowl and cover with cold water. Soak for at least 12 hours, changing the water several times, or boil for 10 minutes and drain to speed up the process. Drain and flake the cod into bite-sized pieces.
- 2
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the sliced onions and sauté until softened and lightly golden, about 8-10 minutes.
- 3
Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
- 4
Stir in the chopped tomatoes, tomato paste, chopped chili peppers, turmeric, cumin, and coriander. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
- 5
Add the flaked salt cod, green beans, carrots, and green bell pepper to the skillet. Stir to combine with the tomato mixture.
- 6
Pour in 1 cup of water. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the vegetables are tender and the flavors have melded. Stir occasionally and add a little more water if the stew becomes too dry.
- 7
Season with salt and black pepper to taste. Be mindful of the saltiness of the cod when adding salt.
- 8
Garnish with fresh chopped cilantro before serving. Serve hot, typically with rice or a side of Mkatra Foutra (Comorian flatbread).
💡 Conseils de pro
- ✓Ensure the salt cod is thoroughly desalted to avoid an overly salty dish.
- ✓Adjust the amount of chili peppers to your preferred level of heat.
- ✓This dish can be made ahead of time and reheats well.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like diced eggplant or sweet potatoes.
- For a richer flavor, a splash of coconut milk can be added towards the end of cooking.