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Malian Fish Stew with Millet
A hearty and aromatic stew featuring firm white fish cooked in a flavorful broth with tomatoes, onions, and spices, served alongside fluffy millet.
đ§ Ingredienser
- 600 g Firm white fish fillets(such as Nile perch, cod, or tilapia, cut into large chunks)
- 2 large Onions(thinly sliced)
- 400 g Tomatoes(chopped fresh or canned)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 2 tbsp Canned tomato paste
- 500 ml Vegetable broth or water
- 150 g Okra(fresh or frozen, sliced (optional, for thickening))
- 1 medium Bell pepper(chopped (any color))
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 200 g Millet(for serving)
- 400 ml Water(for cooking millet)
đšâđł Instruktioner
- 1
Season the fish chunks with salt and pepper. Set aside.
đĄ Proffstips: Don't over-season, as the stew will be flavorful. - 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until softened and translucent, about 8-10 minutes.
â±ïž 10 minutes - 3
Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
â±ïž 1 minute - 4
Add tomato paste, cumin, coriander, and turmeric. Cook, stirring, for 2 minutes to toast the spices.
â±ïž 2 minutes - 5
Add chopped tomatoes and bell pepper. Cook for 5 minutes, stirring occasionally, until tomatoes start to break down.
â±ïž 5 minutes - 6
Pour in the vegetable broth or water. Bring the mixture to a simmer. If using okra, add it now.
đĄ Proffstips: If using fresh okra, slice it into rounds. - 7
Gently place the seasoned fish chunks into the simmering stew. Do not stir vigorously to avoid breaking the fish.
đĄ Proffstips: Arrange the fish pieces so they are mostly submerged. - 8
Cover the pot and simmer gently for 15-20 minutes, or until the fish is cooked through and flakes easily. The okra (if used) should also be tender.
â±ïž 20 minutesđĄ Proffstips: Cooking time will vary depending on the thickness of the fish. - 9
While the stew simmers, cook the millet: In a saucepan, combine millet with water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until tender and water is absorbed. Fluff with a fork.
â±ïž 20 minutes - 10
Taste the stew and adjust seasoning with salt and pepper if needed. Serve the fish stew hot over a bed of fluffy millet.
đĄ Proffstips: Garnish with fresh cilantro or parsley if available.
đĄ Proffstips
- âChoose a firm white fish that holds its shape well during cooking.
- âIf you don't have okra, you can omit it or use a thickening agent like a cornstarch slurry.
- âFor a richer flavor, you can add a splash of lime juice at the end.
- âEnsure the stew is simmering gently when you add the fish to prevent it from breaking apart.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other vegetables like sweet potatoes or spinach.
- Use a different grain like rice or couscous instead of millet.
- For a spicier stew, add a pinch of cayenne pepper or a small chopped chili.