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M'tsolola (Fish and Plantain stew in Coconut Milk)
M'tsolola (Fish and Plantain stew in Coconut Milk) is a traditional Comorian recipe for a classic stew of fish, spinach and plantains cooked in coconut milk. The full recipe is presented here and I hope you enjoy this classic Comorian version of: Fish and Plantain stew in Coconut Milk (M'tsolola).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesFusion RecipesComoros Recipes
M'tsolola is a classic Comorian stew of fish with plantains and spinach in a coconut milk base. This recipe really showcases the fusion of flavours from Asia, France, and the Middle East that is Comorian cuisine.
Ingredients:
500g fish fillets
1 tbsp freshly-ground black pepper
5 garlic cloves, finely chopped
2 onions, chopped
400ml Coconut cream
2 bunches of baby spinach
1 tbsp ground hot chilli powder or chilli paste
6 green plantains, peeled and cut into sizeable pieces
sea salt, to taste
100ml water
500ml olive oil
Method:
In a large bowl, mix together the garlic, chilli, salt, pepper. Put the mixture in a blender or food processor and process to a thick paste. Add the spinach and continue processing.
Pour the purée into a cooking pot. Use the water to rinse the blender then stir this water into the pan along with half the coconut milk. Bring the mixture to a simmer and cook for 20 minutes.
Pour the oil into a wok or large pot. When the oil is hot add in the fish and plantain slices. Once the fish fillets and plantains are almost cooked, remove them from the oil and add them to your sauce. Bring this to a boil and cook for 7 minutes over medium heat
Stir the sauce at this point, then adjust the seasonings to taste. Add the remaining coconut milk and stir gently to combine. Bring to a simmer and cook for 5 minutes, until the sauce is thickened to your liking.
Serve hot accompanied by coconut rice
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