Stockfish Stew

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Stockfish Stew

Stockfish Stew is a traditional Nigerian recipe for a classic stew of stockfish (salt fish), chillies, onion and garlic in a stock base flavoured with curry powder, nutmeg and thyme. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Stockfish Stew.

prep time

20 minutes

cook time

75 minutes

Total Time:

95 minutes

Serves:

Rating:

Tags : Chilli Recipes Spice Recipes Vegetable Recipes Nigeria Recipes

Ingredients:

250g stockfish (saltfish), washed — (for preparing your own, see the recipe on how to prepare saltfish/stockfish)
1 strip of stockfish or dried, smoked, fish (for flavouring), washed
6 atorodo (habanero-type chillies)
4 large tatashes (Scotch bonnet-type chillies)
1 large red onion, chopped
1 large clove of garlic
pam oil or olive oil, for frying
1 Maggi or fish stock cube
1 tbsp curry powder
1/2 tsp freshly-grated nutmeg
1/2 tsp dried thyme, crumbled

Method:

Place the washed stockfish in a bowl, cover with water and set aside to soak over night. The following day, drain the fish, place in a pan and cover with plenty of water. Bring to a boil, cover and simmer for about 60 minutes, or until the stockfish is tender.

Drain the stockfish and flake the flesh (remove any bones). Remove the stems from the chillies, combine with the onion and garlic and either pound in a mortar or grind to a rough paste.

Add 4 tbsp oil to a wok or deep frying pan. Add the chilli and onion paste and the stockfish strip and fry until mixture releases its liquid and becomes almost dry. Remove the stockfish strip, stir in the flaked fish pieces then stir in the stock cube, curry powder, nutmeg and thyme. Fry until heated through and serve on a bed of steamed rice or dodo (mashed plantains).