Fried Plantain And Fish Stew
Fried Plantain and Fish Stew is a popular dish in Guinean cuisine, known for its rich flavors and satisfying combination of sweet and savory elements.
Ingredients
- 2 ripe plantains, sliced
- 1 lb fish fillets
- 1 onion, chopped
- 2 tomatoes, diced
- 2 bell peppers, sliced
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, chopped
- 1 cup fish or vegetable stock
- 1/4 cup vegetable oil
- Salt and pepper to taste
Instructions
- Season the fish fillets with salt and pepper.
- Heat the vegetable oil in a large pan over medium heat.
- Fry the plantain slices until golden brown, then remove and set aside.
- In the same pan, add the seasoned fish fillets and cook until golden on both sides. Remove and set aside.
- Add the chopped onion, garlic, and scotch bonnet pepper to the pan and sauté until fragrant.
- Stir in the diced tomatoes and bell peppers, cooking until they begin to soften.
- Pour in the fish or vegetable stock and bring to a simmer.
- Return the fried plantains and fish fillets to the pan, gently stirring to combine with the stew.
- Simmer for a few more minutes until the flavors have melded together.
- Serve the Fried Plantain and Fish Stew hot, accompanied by rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 12g
Supplies
Large Pan Cooking Spoon Knife Cutting Board
Tools
Frying Pan Stove
Serving suggestions
Serve the Fried Plantain and Fish Stew with a side of steamed rice and a fresh green salad for a complete meal.
Tips & tricks
For a spicier stew, increase the amount of scotch bonnet pepper or add a dash of hot sauce to the dish.
Cost
$15