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Dahomey Fish Stew

Yields4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

Fried fish simmered in red palm oil with onions and tomatoes.

 3 lbs porgies (or sea bream, scrup, tilapia, or any firm flesh, low-fat fish), cleaned
 flour to dredge fish
 salt and black pepper (to taste)
 ½ cup red palm oil (or cooking oil)
 2 onions, finely chopped
 2 tomatoes, chopped
 1 cup fish stock or water
 red pepper flakes or cayenne pepper or red pepper (to taste)
1

Cut the fish crosswise, into two-inch sections. Mix the flour, salt, and pepper in a bowl. Roll the fish in the flour mixture.

2

Heat the oil in a skillet. Cook the fish in the oil, turning it until it is golden brown all over. Remove the fish and set aside.

3

Fry the onions in the skillet for a few minutes. Add the tomatoes. Stir and cook for about ten minutes. Add the fish stock (or water). Reduce heat, cover and simmer for ten minutes more.

4

Return the fish to the skillet. Add red pepper if desired. Simmer for 20 to 30 minutes.

Nutrition Facts

Servings 4