RCI-SF.005.0009.001
Casamance Stew
Casamance Stew from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- lemon juice -- fresh OR lime juice1/2 cup
- 1/2 cup
- 2 tablespoons
- 2 tablespoons
- 1 teaspoon
- garlic cloves -- minced3 large
- or more chiles—minced and seeded2 unit
- fillets—firm such as monkfish11/2 pounds
- Onion -- sliced4 cups
- sweet potatoes -- 1-inch cubes2 cups
- 1 tablespoon
- red bell pepper -- chopped1 unit
- salt -- to taste1 unit
Method
1
Combine lemon juice, white vinegar, tamari soy sauce, 2 tablespoons peanut oil, black pepper, minced garlic, and minced chiles in a bowl to create the marinade.
2
Pat the firm fish fillets dry and place them in a shallow dish, then pour the marinade over them, ensuring they are well coated on both sides. Cover and refrigerate for at least 15 minutes while preparing vegetables.
15 minutes
3
Heat 1 tablespoon peanut oil in a large heavy-bottomed pot or Dutch oven over medium heat.
4
Add the sliced onions to the pot and cook, stirring occasionally, until they are softened and beginning to caramelize, approximately 8–10 minutes.
9 minutes
5
Add the sweet potato cubes and chopped red bell pepper to the pot, stirring to combine with the onions and cooking for 3–4 minutes to allow flavors to meld.
4 minutes
6
Carefully transfer the marinated fish fillets to the pot, along with all of the marinade, distributing them evenly among the vegetables.
7
Bring the stew to a gentle simmer over medium heat, then reduce heat to medium-low and cover partially with a lid.
1 minutes
8
Simmer for 12–15 minutes until the sweet potatoes are tender and the fish is cooked through and flakes easily when tested with a fork.
14 minutes
9
Taste the stew and adjust seasoning with additional salt as needed.
10
Divide the stew among serving bowls, ensuring each portion includes fish, vegetables, and broth, then serve immediately while hot.