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.

Fish and Plantain Stew (Ragoût de poisson et banane plantain)

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

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the onions, garlic, and bell pepper. Sauté until the vegetables are softened.
  3. Add the fish chunks and cook for 3-4 minutes until they start to brown.
  4. Stir in the tomatoes, thyme, paprika, salt, and pepper. Cook for another 2 minutes.
  5. Pour in the fish or vegetable broth and bring the stew to a simmer.
  6. Add the sliced plantains and simmer for 15-20 minutes until the plantains are tender and the fish is cooked through.
  7. 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