Liberian-style Smoked Fish Stew

Ingredients

In this Liberian adaptation, we have replaced the traditional Egyptian Fesikh with smoked fish commonly found in Liberia. The spices and flavor profiles have also been adjusted to reflect the unique taste preferences of Liberian cuisine. We alse have the original recipe for Fesikh, so you can check it out.

• 500g (1.1 lb) smoked fish fillets 500g (1.1 lb) smoked fish fillets
• 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
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 scotch bonnet pepper, finely chopped 1 scotch bonnet pepper, finely chopped
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the diced tomatoes, red bell pepper, and scotch bonnet pepper to the pot. Cook for 5 minutes, until the vegetables soften.
3. 3.
   Stir in the ground ginger, paprika, black pepper, and dried thyme. Cook for another 2 minutes to allow the spices to release their flavors.
4. 4.
   Gently place the smoked fish fillets into the pot, ensuring they are fully submerged in the vegetable mixture.
5. 5.
   Pour in the fish or vegetable broth, and season with salt to taste. Bring the stew to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Once the fish is cooked through and the stew has thickened slightly, remove from heat.
7. 7.
   Serve the Liberian Smoked Fish Stew hot, garnished with fresh cilantro. Enjoy with rice or fufu.

Treat your ingredients with care...

• Smoked fish — Ensure that the smoked fish is properly cleaned and deboned before adding it to the stew to avoid any unwanted bones in the final dish.

Tips & Tricks

• If you prefer a spicier stew, increase the amount of scotch bonnet pepper or add a pinch of cayenne pepper.
• For a thicker stew, you can mash some of the cooked vegetables with the back of a spoon before adding the fish.
• Feel free to add other vegetables such as okra or eggplant to the stew for added flavor and texture.
• If you can't find smoked fish, you can use smoked mackerel or smoked herring as a substitute.
• Leftovers of this stew taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Liberian Smoked Fish Stew hot with a generous portion of rice or fufu. The stew can also be enjoyed on its own as a hearty soup.

Presentation advice

Garnish the stew with fresh cilantro to add a pop of color and freshness. Serve it in a deep bowl to showcase the vibrant red hue of the stew.