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Mutakunanzva Kariba Bream Fish Stew
A flavorful and aromatic stew featuring Kariba Bream fish, simmered in a rich tomato-based sauce with a blend of spices. This dish is a beloved delicacy in Zimbabwe, often served with sadza or rice.
ð§ ææ
- 4 medium Kariba Bream fish(cleaned, scaled, and cut into steaks)
- 4 tbsp Vegetable oil
- 6 Scallions(chopped)
- 1 Red bell pepper(diced)
- 0.5 Green bell pepper(diced)
- 7 Roma tomatoes(pureed)
- 2 tsp Paprika
- 1.5 tsp Chili powder
- 0.5 tsp Smoked paprika
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1 cup Water or chicken stock(for simmering)
ðšâð³ äœãæ¹
- 1
Prepare the fish by washing it thoroughly. Cut each fish into 3 pieces and set aside.
- 2
In a wide, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped scallions, diced red and green bell peppers, and sauté for about 5 minutes until softened.
- 3
Reduce the heat to low and add the paprika, chili powder, and smoked paprika. Stir well and let the spices fry for a couple of minutes.
- 4
Increase the heat to medium, add the pureed tomatoes, and mix well. Season the mixture with salt and black pepper.
- 5
Arrange the fish pieces in a single layer in the sauce. Add the water or chicken stock so that about three-quarters of the fish is immersed in the sauce. Bring to a boil, then reduce the heat to low.
- 6
Cover the pot and let it simmer for 25-30 minutes. Do not stir the fish during this time to prevent it from falling apart. Taste the sauce and adjust seasoning if necessary.
- 7
Serve hot with sadza or rice and your choice of vegetables.
ð¡ ããã®ã³ã
- âDo not overcook the fish, as it is delicate and can fall apart easily.
- âEnsure the sauce is well-seasoned, as the fish will absorb the flavors.
- âSome people line the bottom of the pot with collard greens to prevent sticking.
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- Add a squeeze of lemon juice just before serving for a fresh citrus note.
- Incorporate other vegetables like diced onions or tomatoes into the sauce.