Zanzibari Spiced Fish Stew

Ingredients

In the original Maltese Ottijiet, the fish is typically cooked in a tomato-based sauce with Mediterranean herbs and spices. However, in this Zanzibari adaptation, we incorporate the distinct flavors of Zanzibari cuisine by using a combination of spices like turmeric, cumin, and coriander. Additionally, the use of coconut milk adds a creamy element to the stew, which is not typically found in the original Ottijiet. We alse have the original recipe for Ottijiet, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (optional, for heat) 1 teaspoon chili powder (optional, for heat)
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 3g
• 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 the onion becomes translucent.
2. 2.
   Add the ground turmeric, cumin, coriander, paprika, and chili powder (if using) to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the sliced bell peppers to the pot and cook for a few minutes until they start to soften.
4. 4.
   Pour in the coconut milk and canned diced tomatoes. Stir everything together and bring the mixture to a simmer.
5. 5.
   Gently place the fish chunks into the pot, ensuring they are submerged in the sauce. Season with salt and pepper to taste.
6. 6.
   Cover the pot and let the stew simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Serve the Zanzibari Spiced Fish Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or chapati.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, haddock, or snapper for this stew. Make sure to cut the fish into evenly sized chunks to ensure even cooking.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the stew.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Feel free to customize the vegetables in the stew according to your preference. You can add carrots, zucchini, or even spinach for added nutrition and flavor.
• To enhance the aroma of the spices, lightly toast them in a dry pan before adding them to the stew.
• Leftovers of this stew taste even better the next day as the flavors have had time to meld together.

Serving advice

Serve the Zanzibari Spiced Fish Stew hot, accompanied by steamed rice or chapati. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Zanzibari Spiced Fish Stew in a deep bowl, allowing the vibrant colors of the stew to shine through. Sprinkle some chopped cilantro on top for an added pop of green.