Gesmoorde Vis
Smothered Fish - Cape Malay Style
A comforting and flavorful Cape Malay-inspired dish where firm fish is gently simmered in a rich tomato and onion gravy, served with tender potatoes. This recipe focuses on building layers of flavor for a truly satisfying meal.
🧂 Ingredients
- 600g Firm white fish fillets(Such as kingklip, hake, or cod. Cut into large, serving-sized pieces.)
- 2 Large onions(Finely chopped.)
- 3-4 Ripe tomatoes(Peeled, deseeded, and roughly chopped. Alternatively, use 1 (400g) can of chopped tomatoes.)
- 4 Medium potatoes(Peeled and cut into large chunks (about 4-5 cm).)
- 1 Red chili(Finely chopped. Adjust to your spice preference. Remove seeds for less heat.)
- 3-4 Garlic cloves(Minced.)
- 1 tbsp Ginger(Freshly grated.)
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 2 tbsp Vegetable oil or Ghee
- 1 cup (240ml) Water or Fish Stock(To create the gravy.)
- to taste Salt
- a handful Fresh coriander leaves(Chopped, for garnish.)
👨🍳 Instructions
- 1
Prepare the potatoes: Place the potato chunks in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for about 10-12 minutes, or until they are tender but still hold their shape (al dente). Drain well and set aside.
⏱️ 12 minutes - 2
Build the flavor base: Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium heat (around 180°C / 350°F). Add the finely chopped onions and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
⏱️ 8 minutes - 3
Add the spices and tomatoes: Stir in the turmeric, coriander, and cumin powders. Cook for 30 seconds, stirring constantly, until fragrant. Add the chopped tomatoes and the finely chopped chili. Cook, stirring occasionally, until the tomatoes break down and the mixture starts to thicken into a rich sauce, about 8-10 minutes. Season with salt to taste.
⏱️ 10 minutes - 4
Combine and simmer: Gently add the fish pieces and the par-cooked potato chunks to the pot, nestling them into the tomato sauce. Pour in the water or fish stock. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot tightly, and let it cook for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid stirring too vigorously to keep the fish intact.
⏱️ 20 minutes - 5
Finish and serve: Taste the sauce and adjust seasoning if needed. Garnish generously with fresh chopped coriander leaves. Serve the Gesmoorde Vis hot, spooning the rich gravy and potatoes over the fish. It's delicious served with steamed rice or crusty bread.
⏱️ 2 minutes
💡 Pro Tips
- ✓Ensure the fish is cooked through but not overcooked; it should flake easily. Overcooking will make it dry.
- ✓The sauce is a key component of this dish. Aim for a thick, rich consistency that coats the fish and potatoes.
- ✓This dish is traditionally prepared in the Cape Malay style, emphasizing aromatic spices and a balanced sweet-savory flavor profile.
- ✓For a deeper flavor, allow the tomato mixture to 'smoor' (smother/simmer) for a few extra minutes until the oil starts to separate from the sauce.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Increase the amount of chili or add a pinch of cayenne pepper for a spicier version.
- Experiment with different types of firm white fish, such as snapper or sea bass.
- Add a bay leaf or a cinnamon stick to the sauce while simmering for added aroma.
- A splash of white wine vinegar or lemon juice added at the end can brighten the flavors.