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Poisson Fumé en Sauce Tomate
A flavorful dish featuring smoked fish simmered in a rich tomato sauce with onions, garlic, and spices. This preparation highlights the importance of smoked ingredients in Central African cuisine.
🧂 Ingredientes
- 300 g Smoked fish(such as catfish or tilapia, flaked or cut into pieces)
- 1 medium Onion(chopped)
- 400 g Tomatoes(crushed or diced)
- 2 cloves Garlic(minced)
- 2 tbsp Vegetable oil
- 200 ml Water or fish broth
- 1 tbsp Tomato paste
- 1 small Chili pepper(finely chopped, optional)
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground)
👨🍳 Instruções
- 1
If using whole smoked fish, flake it into bite-sized pieces, removing any bones or skin.
- 2
Heat vegetable oil in a skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 3
Add minced garlic and chopped chili pepper (if using), and cook for 1 minute until fragrant.
- 4
Stir in crushed tomatoes and tomato paste. Cook for 5 minutes, allowing the flavors to meld.
- 5
Add the flaked smoked fish to the tomato sauce. Pour in water or fish broth.
💡 Dicas Profissionais: Start with less liquid and add more if needed to reach desired consistency. - 6
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, allowing the fish to absorb the sauce flavors.
💡 Dicas Profissionais: Stir gently to avoid breaking up the fish too much. - 7
Season with salt and black pepper to taste. Serve hot with rice or boiled plantains.
💡 Dicas Profissionais
- ✓The smokiness of the fish is a key flavor, so choose good quality smoked fish.
- ✓Adjust the amount of chili pepper to control the heat level.
- ✓This dish can be made ahead and reheats well.
✨ Ideias de Variações
Inspiração para sua própria versão desta receita
- Add a handful of chopped okra towards the end of cooking for a slightly thicker sauce.
- Incorporate other vegetables like bell peppers or spinach.
- Use fresh fish if smoked fish is unavailable, but you may need to add a pinch of smoked paprika for flavor.