Description
A bold and flavorful spicy pepper fish stew simmered in a rich tomato base with colorful bell peppers, onions, and a kick of chili a perfect comfort dish for spice lovers.
Ingredients
1 1/2 lbs firm white fish fillets (tilapia, cod, or snapper), cut into chunks
2 tbsp vegetable oil
1 onion, sliced
3 garlic cloves, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tomatoes, chopped
1/4 cup tomato paste
1 cup fish stock or water
2 tsp paprika
1 tsp cayenne pepper (adjust to taste)
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf
2 tbsp chopped fresh parsley
Instructions
1. Season fish pieces lightly with salt and pepper; set aside.
2. In a large pot, heat vegetable oil over medium heat.
3. Add sliced onions and sauté until soft and translucent.
4. Stir in garlic, bell peppers, and tomatoes; cook for 3–4 minutes.
5. Add tomato paste, paprika, cayenne, thyme, and bay leaf; stir to combine.
6. Pour in fish stock and bring the mixture to a gentle simmer.
7. Add the fish pieces carefully into the stew.
8. Cover and cook for 10–12 minutes, or until fish is tender and cooked through.
9. Remove bay leaf, sprinkle with parsley, and serve hot with rice or boiled plantains.
Notes
Adjust spice level by reducing or increasing cayenne pepper.
For extra depth, add a splash of coconut milk or squeeze of lime before serving.
Best enjoyed fresh, but leftovers reheat well the next day.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stewed
- Cuisine: West African
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg
Keywords: spicy fish stew, pepper fish, African fish stew, tomato fish soup, seafood dinner