Here’s a flavorful and traditional recipe for Stewed Stockfish, a dish enjoyed in many West African and Caribbean cuisines. It’s rich, savory, and pairs beautifully with rice, yams, plantains, or even fufu.
🐟 Stewed Stockfish (Nigerian-style or Caribbean-inspired)
What is stockfish?
Stockfish is dried, unsalted cod (or other white fish), often used in African and Caribbean cooking. It’s intensely flavored and needs soaking and boiling before cooking.
Ingredients:
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1 lb (450 g) stockfish (cut into pieces, soaked and boiled until soft)
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1 medium onion, chopped
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2–3 fresh tomatoes, chopped (or 1 can crushed tomatoes)
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1–2 scotch bonnet or habanero peppers, chopped (adjust for heat)
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2 tbsp tomato paste
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1–2 cloves garlic, minced
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1 tsp ginger, minced
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1 tsp thyme
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1 seasoning cube (e.g., Maggi or Knorr)
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Salt and pepper to taste
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¼ cup vegetable oil (or palm oil for deeper flavor)
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Optional: bell pepper or red chili for extra flavor
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Optional: chopped green onions or parsley for garnish
Preparation Steps:
1. Soak and Boil the Stockfish:
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Soak stockfish in water overnight (or in warm water for a few hours) to rehydrate and soften.
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Boil it in fresh water until tender — this can take 30–60 minutes depending on the thickness. Drain and set aside.
2. Make the Stew Base:
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In a pan, heat oil over medium heat.
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Add chopped onions and sauté until translucent.
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Add garlic, ginger, and peppers. Cook for 2 minutes.
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Stir in the tomato paste, and fry for 3–5 minutes until the paste darkens slightly.
3. Add Tomatoes & Seasoning:
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Add chopped tomatoes (or canned), thyme, seasoning cube, salt, and pepper.
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Simmer the sauce for 10–15 minutes, stirring occasionally, until the oil separates and the sauce thickens.
4. Add Stockfish:
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Add the boiled stockfish to the sauce and gently mix to coat the fish.
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Simmer for another 10–15 minutes to let the flavors blend.
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Adjust seasoning if needed.
5. Serve:
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Garnish with chopped green onions or parsley if desired.
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Serve hot with rice, boiled yams, plantains, cassava, or fufu.
Tips:
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Stockfish has a strong aroma — boiling with ginger or bay leaf helps mellow it.
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You can mix in other proteins like beef, tripe, or crayfish for added flavor.
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Palm oil adds an authentic taste, especially for Nigerian-style stews.