Zambian Fish Stew

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tomato, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 hot pepper (optional, for heat), chopped
• 1 pound fish (e.g. tilapia, catfish, or any firm white fish), cut into pieces
• 1 cup fish stock
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt

Ingredients for 3 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot, heat the vegetable oil over medium heat.

   Stovetop
2. 2

   Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.

3. 3

   Add the diced tomato, green bell pepper, and red bell pepper to the pot. Cook until the vegetables are tender.

4. 4

   Pour in the fish stock or water and bring the mixture to a simmer.

   Stovetop
5. 5

   Gently place the fish pieces into the pot, making sure they are submerged in the liquid.

6. 6

   Season the stew with ground cayenne pepper, ground paprika, ground cumin, ground coriander, and salt. Stir well to distribute the spices.

7. 7

   Cover the pot and let the stew simmer for about 15–20 minutes, or until the fish is cooked through and flakes easily with a fork.

   Stovetop
8. 8

   Taste the stew and adjust the seasoning if needed, adding more salt or spices according to your preference.

9. 9

   Remove the pot from the heat and let rest for a few minutes before serving.