Traditional Vanuatuan Fish Stew (seafood Bougna)
Traditional Vanuatuan Fish Stew, also known as Seafood Bougna, is a delicious and hearty dish that originates from the South Pacific island nation of Vanuatu. This stew is packed with fresh seafood and local vegetables, all cooked together in a fragrant coconut milk broth. It's a perfect representation of the vibrant and diverse Vanuatuan cuisine.
Ingredients
- 1 lb mixed seafood (fish, shrimp, or other shellfish)
- 2 large taro roots, peeled and sliced
- 2 sweet potatoes, peeled and sliced
- 2 tomatoes, sliced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup coconut milk
- 2 tbsp fresh lime juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Place the seafood, taro roots, sweet potatoes, tomatoes, onion, and bell pepper in a large baking dish.
- Pour the coconut milk and lime juice over the ingredients in the baking dish. Season with salt and pepper.
- Cover the baking dish with foil and bake in the preheated oven for 1 hour, or until the seafood is cooked through and the vegetables are tender.
- Remove from the oven and serve the seafood bougna hot, directly from the baking dish.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Baking dish Foil
Tools
Oven
Serving suggestions
Serve the Traditional Vanuatuan Fish Stew with steamed rice or crusty bread to soak up the delicious coconut broth.
Tips & tricks
For an extra layer of flavor, you can add a few slices of fresh ginger and a handful of chopped cilantro to the stew before baking.
Cost
$20