RCI-SF.005.0044.001
Obe Eja Tutu
Eat with any of the dishes that have 'soup' with them.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- about 350 grams fresh fish or smoked fish1 unit
- you cut red pepper into fine strips as desired1 unit
- 1 unit
- about 4 large tomatoes1 unitskinned, without seed and diced
- 1 unit
- 1 unit
Method
1
Bring the fish stock to a boil in a large pot over medium-high heat.
2
Add the fresh or smoked fish to the boiling stock and simmer gently until the fish is cooked through and flakes easily, about 8-10 minutes.
3
Remove the cooked fish from the stock and set aside to cool slightly, then flake the flesh, removing any bones carefully.
4
Slice the red pepper into fine strips and finely chop the green pepper, keeping them separate.
5
Add the diced tomatoes to the fish stock and bring to a gentle simmer over medium heat.
5 minutes
6
Stir in the red pepper strips and chopped green pepper, cooking until the vegetables are softened but still retain some texture, about 3-4 minutes.
7
Return the flaked fish to the pot and gently fold it into the sauce, being careful not to break up the fish pieces further.
8
Season the stew with salt and pepper to taste, then add the lemon juice and stir gently to combine.
9
Simmer for 2-3 minutes to allow the flavors to meld together, then taste and adjust seasoning as needed.