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Yetisse
Stewed Fish with Vegetables
Yetisse is a flavorful stew featuring tender fish simmered with a medley of vegetables such as carrots and eggplants, seasoned with ginger, hot peppers, and chicken stock. It's a comforting and aromatic dish often served with rice.
ð§ ææ
- 600 g Firm white fish fillets(such as tilapia, snapper, or cod, cut into large chunks)
- 2 tbsp Vegetable oil or palm oil
- 2 medium Onions(chopped)
- 3 cloves Garlic(minced)
- 1 tbsp Ginger(freshly grated)
- 2 medium Carrots(peeled and sliced)
- 1 medium Eggplant(cubed)
- 400 g Diced tomatoes(canned or fresh)
- 2 cups Chicken stock
- 1 small Scotch bonnet pepper(minced, or to taste (seeds removed for less heat))
- to taste Salt
- to taste Black pepper
- Cooked rice(for serving)
ðšâð³ äœãæ¹
- 1
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the sliced carrots and cubed eggplant. Cook for about 5 minutes, stirring occasionally.
- 4
Add the diced tomatoes, chicken stock, and minced scotch bonnet pepper. Season with salt and black pepper.
- 5
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the vegetables are tender.
- 6
Gently add the fish chunks to the pot. Cover and simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.
- 7
Taste and adjust seasoning if necessary. Serve the Yetisse hot over cooked rice.
ð¡ ããã®ã³ã
- âFor a richer flavor, use palm oil instead of vegetable oil.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âEnsure the fish is added gently to avoid breaking it apart during cooking.
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- Add other vegetables like bell peppers or zucchini.
- Substitute chicken or beef for fish for a different protein option.