Smoked Fish Stew

Name: Smoked Fish Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1.25 lbs smoked fish fillets (mackerel or trout), flaked; 1/2 cup onion, diced; 2 cloves garlic, minced; 1/4 tsp fresh ginger, minced; 8 oz sweet potato, cubed; 2 cups fresh spinach, chopped; 14 oz canned diced tomatoes; 4 cups vegetable or fish broth; 2 tbsp palm oil; 1 tsp paprika; 1/2 tsp ground cumin; 1/4 tsp dried thyme; 1/8 tsp cayenne pepper; 1/4 tsp salt; 1/8 tsp black pepper

A hearty West African stew made with smoked fish, vegetables, and aromatic spices. Rich, comforting, and deeply flavorful, this traditional dish is making a culinary comeback.

60 minMediumServes 4380 cal/serving

West AfricanDinnerStovetopStandard

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Ingredients

1.25 lbs smoked fish fillets (mackerel or trout), flaked
1/2 cup onion, diced
2 cloves garlic, minced
1/4 tsp fresh ginger, minced
8 oz sweet potato, cubed
2 cups fresh spinach, chopped
14 oz canned diced tomatoes
4 cups vegetable or fish broth
2 tbsp palm oil
1 tsp paprika
1/2 tsp ground cumin
1/4 tsp dried thyme
1/8 tsp cayenne pepper
1/4 tsp salt
1/8 tsp black pepper

Instructions

1

Heat 2 tbsp palm oil in a large pot over medium heat. Sauté 1/2 cup diced onion, 2 cloves minced garlic, and 1/4 tsp minced fresh ginger for 2 minutes until fragrant.
2

Add 1 tsp paprika, 1/2 tsp ground cumin, 1/4 tsp dried thyme, and 1/8 tsp cayenne pepper. Toast for 30 seconds.
3

Pour in 4 cups vegetable or fish broth and 14 oz canned diced tomatoes. Bring to a simmer.
4

Add 8 oz cubed sweet potato and simmer for 15 minutes until tender.
5

Gently fold in 1.25 lbs flaked smoked fish fillets (mackerel or trout), being careful not to break it up too much.
6

Add 2 cups chopped fresh spinach and cook for another 5 minutes until the leaves wilt.
7

Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust as needed.
8

Serve hot over rice or with cassava fufu.

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Questions

How long does Smoked Fish Stew take?

As written, 60 minutes: 20 of prep and 40 of cooking. The longest single stretch is step 4 (15 minutes): "Add 8 oz cubed sweet potato and simmer for 15 minutes until tender."

Why fold instead of stir in Smoked Fish Stew?

Step 5 reads: "Gently fold in 1.25 lbs flaked smoked fish fillets (mackerel or trout), being careful not to break it up too much." Folding keeps the air you just beat in. Stirring at step 5 would knock it out and the result would come out dense.

Can I make Smoked Fish Stew less spicy?

Yes. The heat in Smoked Fish Stew comes from 1/8 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes.

Does Smoked Fish Stew contain fish?

Yes: 1.25 lbs smoked fish fillets (mackerel or trout), flaked. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Smoked Fish Stew?

Refrigerate what is left of Smoked Fish Stew within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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