Zimbabwean fish stew

Fish stew is a huge favorite in many Zimbabwean households. It’s actually one of my dad’s favorite meals (and my husband too!) Growing up, when my mum wanted to do something nice for my dad, she would make him this fish stew. Just him. Honestly it made us kids so mad. Now I understand that was one of the ways she showed her love for my dad. It was a special treat just for him. It’s funny now but seriously back then I would be so mad I wouldn’t talk to my mum for a while.

I think one of the most important keys to making the perfect fish stew include not messing with it. Fish is so delicate it falls apart easily. No one likes mushy fish. I used to be one of those people who liked to be all up in my fish stew, stirring it, trying to make sure it didn’t stick to the bottom of the pot. So I’ve learnt to just let it be. Also make sure your sauce/gravy is seasoned well enough so the fish can take in some of that amazing flavor. Add it to the sauce last, and do not pack the fish pieces one on top of the other, cook on low heat to prevent overcooking and allow enough time for ‘flavor absorption’. Some people line the bottom of the pot with collard greens to prevent it from burning or sticking. I’ve never tried this method but it seems to work well for others.

Add whatever spices you have available. Just depends on what flavors you going for. Serve with white rice or sadza and most importantly take your time. My husband always says fish stew is not something you wanna eat when you’re hungry. Nothing worse than discovering halfway through your delicious dinner, you have a fish bone stuck in your throat. Ouch!

Here’s how I make it,

Print

Yum

Fish stew

Ingredients

• 3 whole tilapia fish
• 6 scallions, chopped
• 1 red bell pepper, diced
• ½ green bell pepper, diced
• 7 roma tomatoes, pureed
• 4 tbsp. vegetable oil
• 2 tsp. paprika
• 1 ½ tsp. chili powder
• ½ tsp. smoked paprika
• Salt and pepper to taste

Instructions

1. Prepare your fish by washing it thoroughly using cold water. Make sure it is scaled and cleaned. Cut off the fins and tail, if you prefer it that way. Also cut off the head.
2. Cut the rest of each fish into 3 parts and set aside.
3. In a wide heavy pot, heat the oil on medium heat and add the chopped scallions, red and green bell pepper and sauté for about 5 minutes.
4. Reduce heat and add the paprika, chili powder and smoked paprika. Mix everything together, cover and let the spices fry for a couple of minutes.
5. Turn the heat up. Add the tomatoes and mix in well.
6. Season the mixture with salt and pepper well.
7. Arrange the fish pieces in the sauce such that there are in one layer and no one piece is on to of another. Add a little bit of water or chicken stock so that ¾ of the fish is immersed in the sauce.
8. Bring to boil. Reduce to low. Cover and let simmer for 25-30 minutes. Do not stir or mess with your fish or it will fall apart.
9. While it simmers, taste the sauce to make sure it is seasoned well. Adjust accordingly.
10. Serve with sadza or rice and your choice of vegetables.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://www.thevimbayidiaries.com/zimbabwean-fish-stew/