Poisson en Sauce Tomate aux Épices
A flavorful fish stew made with a rich tomato base infused with a blend of aromatic Gabonese spices, creating a deeply satisfying meal.
🧂 Ingredients
- 600 g White fish fillets(such as tilapia, cod, or snapper, cut into pieces)
- 400 g Tomatoes(crushed or pureed)
- 1 large Onion(finely chopped)
- 3 cloves Garlic(minced)
- 2 cm Ginger(fresh, grated)
- 1 small Scotch bonnet pepper(finely chopped, seeds removed for less heat (optional))
- 3 tbsp Vegetable oil
- 1 tsp Curry powder
- 0.5 tsp Thyme(dried)
- 1 Bay leaf
- 1 tsp Salt
- 0.5 tsp Black pepper
- 150 ml Water or fish broth
- 2 tbsp Fresh cilantro(chopped, for garnish)
👨‍🍳 Instructions
- 1
Season fish pieces with salt and pepper.
đź’ˇ Tip: Allow fish to marinate for 10 minutes - 2
Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes.
- 3
Add minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for 1-2 minutes until fragrant.
- 4
Stir in crushed tomatoes, curry powder, dried thyme, and bay leaf. Cook for 5 minutes, stirring occasionally.
đź’ˇ Tip: Allow the tomato base to deepen in flavor - 5
Pour in water or fish broth. Bring the sauce to a simmer, then reduce heat and let it cook for 10 minutes to thicken slightly.
- 6
Gently place the seasoned fish pieces into the simmering sauce. Ensure they are mostly submerged.
đź’ˇ Tip: Avoid overcrowding the pan - 7
Cover the pot and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.
- 8
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving.
đź’ˇ Tip: Serve hot with rice, fufu, or boiled plantains.
đź’ˇ Pro Tips
- âś“Use firm white fish that holds its shape well during cooking.
- âś“Adjust the heat by controlling the amount of scotch bonnet pepper.
- âś“For a richer sauce, you can add a tablespoon of tomato paste with the crushed tomatoes.
🔄 Variations
- Add sliced bell peppers (red, green, yellow) for extra color and flavor.
- Include a handful of chopped okra towards the end of cooking for a thicker stew.
- Incorporate other spices like paprika or a pinch of cumin.