M'tsolola (Fish and Plantain Stew)
A comforting and flavorful stew from the Comoros, M'tsolola features fish simmered in coconut milk with green plantains, yuca (or sweet potato), and aromatic spices. It's a staple dish that highlights the islands' agricultural bounty and seafood.
🧂 Ingredients
- 1.5 lbs White fish fillets(such as cod, snapper, or swordfish, cut into 2-inch pieces)
- 3 large Green plantains(peeled and cut into 1-inch chunks)
- 1 lb Yuca (cassava) or sweet potato(peeled and cut into 1-inch chunks)
- 2 cans (13.5 oz each) Full-fat coconut milk
- 2 cups Water(plus more if needed)
- 1 medium Yellow onion(chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch Ginger(fresh, grated)
- 1 small Hot chile peppers(deseeded and minced (adjust to taste))
- 0.5 tsp Ground coriander
- 0.5 tsp Ground cumin
- 0.5 tsp Turmeric
- 2 tbsp Lemon juice
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a mortar and pestle or food processor, grind the salt, minced chile, and pepper to a paste. Add the minced garlic and grind until well combined.
- 2
In a large bowl, toss the fish pieces with the chile-garlic paste. Let marinate for at least 30 minutes.
- 3
While the fish marinates, place the chopped plantains and yuca (or sweet potato) in a large pot. Cover with water, bring to a boil, and cook until tender, about 15-20 minutes. Drain and set aside.
- 4
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Add the grated ginger and cook for 1 minute more until fragrant.
- 5
Stir in the coriander, cumin, and turmeric. Cook for 1 minute until fragrant.
- 6
Add the marinated fish (reserving any marinade), cooked plantains, and yuca to the pot. Pour in the coconut milk and water. Bring to a simmer.
- 7
Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the fish is cooked through and the plantains and yuca are very tender. Avoid overcooking the fish.
- 8
Stir in the lemon juice. Season with additional salt and pepper to taste. Serve hot, typically with white rice.
💡 Pro Tips
- ✓If yuca is unavailable, starchy white sweet potatoes make a good substitute.
- ✓Adjust the amount of chile peppers to control the spice level.
- ✓The stew often tastes better the next day as flavors meld.
🔄 Variations
- Some recipes include tomatoes in the stew.
- A touch of lime juice can be used instead of lemon juice.
- For a richer flavor, you can lightly sear the fish before adding it to the stew.