Spicy African fish balls stew Recipe

Traditional West African fish balls stew cook in a rich tomatoes sauce.

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    0mn
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Ingredients
Pour people
  • Part one of the recipe
  • Pollack steak(s) 140g : 6 whole
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 3 whole
  • Red chilli(s) : 1 whole
  • Peanut butter : 10 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Frying oil : 100 ml
  • Part two of the recipe
  • Tinned chopped tomatoes : 400 g
  • Onion(s) : 1 whole
  • Garlic clove(s) : 3 whole
  • Fresh tomato puree : 5 g
  • Red chilli(s) : 1 whole
  • Fresh coriander : 1 bunch
  • Sunflower oil : 5 Tbsp
  • Maldon salt : 3 pinch(es)
Method
  • 1. PART ONE OF THE RECIPE FOR THE FISH BALLS

    Remove the skin and the bones from the fish .

    peel the shallot and roughly chop,peel the garlic and roughly chop,remove the seed from the chilli and roughly chop.

    In a food processor place the fish , shallot, garlic, chili and the peanut butter and grind until smooth past.

    Shape the mixture in to small balls.

    Heat a large frying pan with the oil, when hot add the fish balls and cook until golden 5 minute.

    Remove the fish balls from the pan and set aside .

  • 2. PART TWO OF THE RECIPE

    Peel and finely chop the onion.

    Peel and finely chop the garlic.

    Remove the seeds from the chili and finely chop.

    Heat a large sauce pan with the oil,when hot add the onion and cook until translucent,add the garlic,chilli and cook for 2 minute,add the tomato past and chopped tomatoes,bring to the boil.

    When boiling,add the fish balls and cook for 10 minutes.

    Finely chop the coriander with stalk in .

  • 3. TO SERVE

    Sprinkle the chop coriander on your fish balls and serve with white rice.

Chef's tip

«You can add any tin of pulses to your rich tomato sauce .»

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