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.

Traditional Vanuatuan Fish Stew (seafood Bougna)

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

  1. Preheat the oven to 350°F (175°C).
  2. Place the seafood, taro roots, sweet potatoes, tomatoes, onion, and bell pepper in a large baking dish.
  3. Pour the coconut milk and lime juice over the ingredients in the baking dish. Season with salt and pepper.
  4. 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.
  5. 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