Rich, bold, and flavorful, Nigerian fish stew is a tomato-based recipe that’s easy to make and packed with flavor.
Fried or grilled fish is added to a pot of simmering peppery red sauce, creating a delicious African fish stew that pairs perfectly with rice, yam, or plantains.
Classic red stew is a staple in many Nigerian homes and makes a great meal prep option.
You can enjoy it throughout the week in different ways, and even use it as a base for an easy jollof rice recipe.
It works perfectly for a cozy weeknight dinner or a weekend family meal. My Nigerian fish stew is sure to win your heart as it brings warmth and comfort to the table
After this recipe, you might also enjoy these other Nigerian stews: oxtail stew and chicken stew.
Table of Contents
What’s great about our recipe!
- Big, bold flavors: The combination of fresh tomatoes, red bell peppers, and scotch bonnet peppers gives the stew its distinct taste.
- Versatile: Works well with your favorite fish, fried croaker, tilapia, mackerel, or even grilled fish.
- Goes with anything: A classic combo is white rice and stew, especially when you want a change from beef or chicken.
- Meal prep-friendly: Stores well and tastes even better as the days pass.
Ingredients
- Fish: Croaker, tilapia, or mackerel all work. Choose fresh or frozen whole fish, cleaned and cut into steaks. Here’s how I usually prepare fish.
- Tomatoes: Fresh plum tomatoes blended with peppers form the stew base.
- Red bell peppers and Scotch bonnet: For sweetness and heat.
- Onions: Adds a savory depth and blends well with the sauce.
- Garlic and ginger: Powder or fresh. Essential aromatics to build flavor.
- Bouillon powder and salt: for seasoning.
- Thyme and curry powder: add depth to the flavors of this stew.
- Vegetable oil: Used for frying the fish and cooking the stew.
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- Large pot
- Frying pan
How to make Nigerian fish stew
Scroll down for our free printable recipe card with measurements and directions.
Step 1: Prepare the fish
Clean and cut the fish into steaks. Season with salt and garlic powder then fry in hot oil over medium heat until golden brown on both sides. Set aside.
Step 2: Blend the sauce
In a blender, combine tomatoes, red bell peppers, scotch bonnet peppers, onions and chicken stock. Blend until smooth.
Step 3: Cook the stew
In a large pot or sauce pan, heat vegetable oil and fry the chopped onions till soft and translucent.
Pour in the blended mixture, add the seasoning and cook on medium heat, stirring occasionally, until it thickens and the raw tomato taste is gone. This may take 20 to 25 minutes.
Stir in the green bell pepper, taste the stew for seasoning and adjust as needed.
Step 4: Add the fried fish
Turn down the heat, gently place the fried fish into the stew. Cover and let it simmer on low for another 3 to 5 mins so the fish can soak up the sauce without breaking apart.
Step 5: Serve
Serve hot with rice, yam, plantains, or your favorite side.
Serve with
- Vegetable rice or White rice, the classic pairing for Nigerian red stew.
- Boiled yam or plantains
- Served it over Eforiro or boiled okra sauce to be served with pounded yam, eggplant fufu, amala or oat fufu.
How to store and reheat
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Defrost in the fridge overnight before reheating.
- Reheating: Warm gently on the stovetop or in the microwave. Add a splash of water if needed.
FAQs
This is an important question, especially for anyone with a seafood aversion.
The type of fish you use can really affect the flavor and texture of the stew.
If you’re sensitive to strong-tasting seafood, go with mild options like croaker first, then salmon, mackerel, or Titus in that order.
If you’re not seafood averse, feel free to use any fresh fish you enjoy, including catfish, which is a popular choice in many Nigerian fish stew recipes.
Yes, canned tomatoes work well if fresh ones aren’t available. Just be sure to cook the sauce long enough to remove any tanginess.
You bet! Scotch bonnet peppers add heat, but you can use fewer peppers or remove the seeds to adjust the spice level to suit your taste.
Yes. In fact, it tastes even better the next day after the flavors have had time to blend.
Tips
- Cook on medium heat.
- Don’t stir vigorously once the fish is in the stew. It can fall apart.
- Cook the tomato blend thoroughly to avoid a sour or raw taste.
- If you prefer grilled fish, you can broil or oven-bake it instead of frying.
This Nigerian fish stew brings together rich flavors, hearty ingredients, and simple cooking techniques. A dish that’s delicious and easy to make.
Whether you’re making it for a weeknight dinner or a weekend gathering, it’s sure to be a favorite on the table.
Happy cooking!
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Easy Nigerian Fish Stew Recipe
Ingredients
For the fish
- 2.2 pounds fish (about 2 to 3 fish cut into steaks)
- ½ teaspoon salt
- 1 teaspoon garlic powder
- Oil for frying
For the stew
- 4 large Red bell peppers
- 3 medium plum tomatoes
- 4 medium onions (to be divided, 2 blended and 2 diced)
- 1 small green bell pepper (Optional. chopped)
- ½ cup Meat stock (I use chicken stock or water)
- 2 scotch bonnet peppers (Use more or less)
- 1½ cups Oil
- ½ teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 teaspoon chicken bouillon powder (adjust to taste)
Instructions
Fry the fish
- Season the fish with salt, garlic powder, and black pepper. Let it sit for 15 minutes in the marinade before frying.
- Fry on medium heat until golden brown. Transfer the fried fish to a paper towel lined dish and set it aside.
The stew
- Add the tomatoes, bell peppers, onions, scotch bonnet pepper, and stock or water to a blender and blend until smooth.
- In a large pot or large saucepan, heat up the oil, add the chopped onions, and cook until the onions are soft and translucent, about 2 minutes.
- Gently pour the blended stew base into the frying onions, add seasoning. Let the stew simmer on medium heat, stirring occasionally, for 20 to 25 minutes.
- Stir in the chopped green bell peppers if using, then taste and adjust seasoning as needed.
- Turn down the heat, add the fried fish and let it simmer on low heat for another 3 minutes before turning the heat off.
- Leave the pot open slightly to let off steam and to keep the fish from getting too soft.
- Serve with white rice.
Notes
- Be gentle when stirring after adding the fish to avoid breaking it.
- Use as little or as much scotch bonnet as you like, depending on your spice tolerance.
- If the stew thickens too much, add a splash of water or stock to loosen it up.
- If plan to add tomato paste to this recipe, fry 2 tablespoons with the onions before adding the blended mix.
- I prefer to use fresh oil for the stew instead of the one used for frying the fish.
Nutrition
This recipe was originally published in Dec 2016. It’s been updated with clearer recipe instructions, answers to FAQs and better photos. Enjoy!
Here’s one of the photos from the 2016 blog post.
Love fish? This easy fish stew is a must try! You should give it a go soon and let us know what you think.
tanks alot for helping toda my assigment
You are welcome Khadija!