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Spicy African fish balls stew Recipe

Ingredients for 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)
  • 1Part 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 .

  • 2Part 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 .

  • 3to 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 .»

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

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  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  0h

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