Congolese-style F'rell am rèisleck

Ingredients

In this Congolese adaptation, the traditional Luxembourgian F'rell am rèisleck is transformed into a vibrant fish stew by incorporating Congolese spices and flavors. The original dish typically uses freshwater trout as the main protein, while the Congolese version allows for a variety of fish options commonly found in the region. Additionally, the Congolese-style F'rell am rèisleck incorporates local vegetables and spices to create a unique and distinct flavor profile. We alse have the original recipe for F'rell am rèisleck, so you can check it out.

• 500g (1.1 lb) fish fillets (such as tilapia or catfish) 500g (1.1 lb) fish fillets (such as tilapia or catfish)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 carrots, sliced 2 carrots, sliced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 28g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the sliced bell peppers and carrots to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Stir in the canned diced tomatoes and tomato paste, and mix well.
4. 4.
   Add the paprika, ground cumin, ground coriander, dried thyme, bay leaf, salt, and pepper to the pot. Stir to combine all the ingredients.
5. 5.
   Gently place the fish fillets into the pot, making sure they are submerged in the tomato broth.
6. 6.
   Cover the pot and simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Remove the bay leaf from the stew and adjust the seasoning if needed.
8. 8.
   Serve the Congolese-style F'rell am rèisleck hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish fillets — Ensure that the fish fillets are fresh and free from any unpleasant odor. If using frozen fish, thaw it completely before adding it to the stew.

Tips & Tricks

• If you prefer a spicier stew, you can add a pinch of cayenne pepper or a chopped chili pepper to the pot.
• Serve the Congolese-style F'rell am rèisleck with a side of steamed rice or crusty bread to soak up the flavorful broth.
• Feel free to customize the vegetables in the stew based on your preferences and seasonal availability.
• For an extra burst of freshness, squeeze some lemon juice over the stew before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Congolese-style F'rell am rèisleck hot in individual bowls, garnished with fresh parsley. Accompany it with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, place a whole fish fillet on top of each bowl of stew and sprinkle some additional chopped parsley for a pop of color.