Fish and Plantain Stew (Ragoût de poisson et banane plantain)
Ragoût de poisson et banane plantain, or Fish and Plantain Stew, is a traditional dish from French Guianan Cuisine that combines the flavors of fresh fish and ripe plantains in a rich and savory stew.
Ingredients
- 500g fresh fish fillets, cut into chunks
- 2 ripe plantains, peeled and sliced
- 1 onion, chopped
- 2 tomatoes, diced
- 3 garlic cloves, minced
- 1 bell pepper, sliced
- 2 cups fish or vegetable broth
- 1 tsp thyme
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the onions, garlic, and bell pepper. Sauté until the vegetables are softened.
- Add the fish chunks and cook for 3-4 minutes until they start to brown.
- Stir in the tomatoes, thyme, paprika, salt, and pepper. Cook for another 2 minutes.
- Pour in the fish or vegetable broth and bring the stew to a simmer.
- Add the sliced plantains and simmer for 15-20 minutes until the plantains are tender and the fish is cooked through.
- Adjust the seasoning if needed and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 10g
Supplies
Large pot Knife Cutting board Wooden spoon
Tools
Stove
Serving suggestions
Serving suggestions: Serve the Fish and Plantain Stew with a side of rice or crusty bread.
Tips & tricks
Tips: Make sure to use ripe plantains for a touch of natural sweetness in the stew.
Cost
$15