Why You’ll Love This Recipe
This Fish Stew is a delicious combination of savory, spicy, and aromatic flavors. The richness of the fish pairs perfectly with the zesty, slightly smoky tomato sauce. Whether you’re craving a comforting meal or something with a bit of heat, this stew is sure to satisfy your taste buds. It’s also relatively easy to prepare and a great way to enjoy the bold flavors of Nigerian cuisine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh fish (tilapia, catfish, or mackerel work well)
tomatoes, blended
red bell pepper, blended
onion, chopped
fresh pepper or scotch bonnet (to taste)
garlic, minced
ginger, minced
vegetable oil
bouillon cubes (optional)
seasoning powder
thyme
bay leaves
salt
water
curry powder (optional)
chopped spinach or parsley (optional for garnish)
Directions
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Start by cleaning and cutting the fish into portions. Season the fish with a little salt, seasoning powder, and thyme. Set aside to marinate for about 10–15 minutes.
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Heat some oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
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Add the garlic, ginger, and fresh pepper to the pot, cooking for another 2–3 minutes.
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Pour in the blended tomatoes and red bell pepper, then cook for 10–15 minutes until the sauce thickens and the oil begins to separate.
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Add the seasoning cubes, thyme, bay leaves, and salt to taste. Stir well.
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Carefully add the marinated fish to the pot. Cover and let it simmer for 15–20 minutes, ensuring the fish is cooked through and the stew has a rich, flavorful taste.
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If you like a thicker stew, add a bit of water and let it cook for another few minutes until it reaches the desired consistency.
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Garnish with chopped spinach or parsley, if desired.
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Serve hot with rice, yam, or plantains.
Servings and timing
This recipe serves 4–6 people.
Preparation time: 20 minutes
Cooking time: 35–45 minutes
Total time: 55–65 minutes
Variations
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Use different fish: You can substitute tilapia or catfish with other types of fish like mackerel or hake.
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Add vegetables: Incorporate some chopped bell peppers, carrots, or green beans for added texture and flavor.
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Make it spicier: If you enjoy more heat, increase the amount of fresh pepper or scotch bonnet in the stew.
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Add coconut milk: For a creamy twist, stir in a little coconut milk to enrich the sauce.
Storage/Reheating
Store leftover Fish Stew in an airtight container in the refrigerator for up to 2 days.
The stew can be reheated on the stove over low heat, adding a bit of water if it becomes too thick. It can also be frozen for up to 1 month.
FAQs
What type of fish is best for Obe Eja Tutu?
Tilapia, catfish, or mackerel are commonly used, but you can use any firm, white fish.
Can I use frozen fish for this recipe?
Yes, you can use frozen fish. Just make sure to thaw it properly before cooking.
Can I make the stew ahead of time?
Yes, Fish Stew tastes even better the next day as the flavors have time to meld. You can make it in advance and store it in the fridge.
How spicy is this stew?
The heat level can be adjusted by the amount of scotch bonnet or fresh pepper you add. You can make it mild or very spicy depending on your preference.
Can I use other seasonings instead of bouillon cubes?
Yes, you can use homemade stock or other seasoning blends if you prefer to avoid bouillon cubes.
What should I serve with Fish Stew?
Fish Stew is traditionally served with rice, yam, or plantains, but you can also pair it with boiled potatoes or couscous.
Can I add more vegetables to the stew?
Yes, vegetables like spinach, carrots, and green beans can be added for extra nutrients and flavor.
How do I know when the fish is cooked?
The fish is cooked when it’s opaque and flakes easily with a fork. Be careful not to overcook it, as it can break apart.
Can I make this dish without oil?
While oil helps to develop the flavor and richness in the stew, you can reduce or skip the oil if you prefer a lighter version.
How can I thicken the stew?
If the stew is too watery, you can allow it to cook uncovered for a bit longer, or add a small amount of cornstarch or tomato paste.
Conclusion
Fish Stew (Obe Eja Tutu) is a flavorful and hearty dish that brings the rich taste of Nigerian cuisine to your table. With tender fish and a spicy, aromatic tomato base, it’s perfect for any occasion. Whether you’re serving it for a family meal or special gathering, this stew is sure to be a hit!
PrintFish Stew (Obe Eja Tutu)
Fish Stew, or Obe Eja Tutu, is a flavorful and hearty Nigerian dish made with tender fish, tomatoes, peppers, and a variety of spices. It’s often served with rice, yam, or plantains, making it a beloved meal for gatherings or casual dinners.
- Prep Time: 20 minutes
- Cook Time: undefined
- Total Time: 55–65 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Nigerian
Ingredients
Fresh fish (tilapia, catfish, or mackerel work well)
Tomatoes, blended
Red bell pepper, blended
Onion, chopped
Fresh pepper or scotch bonnet (to taste)
Garlic, minced
Ginger, minced
Vegetable oil
Bouillon cubes (optional)
Seasoning powder
Thyme
Bay leaves
Salt to taste
Water
Curry powder (optional)
Chopped spinach or parsley (optional for garnish)
Instructions
- Start by cleaning and cutting the fish into portions. Season the fish with a little salt, seasoning powder, and thyme. Set aside to marinate for about 10–15 minutes.
- Heat some oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
- Add the garlic, ginger, and fresh pepper to the pot, cooking for another 2–3 minutes.
- Pour in the blended tomatoes and red bell pepper, then cook for 10–15 minutes until the sauce thickens and the oil begins to separate.
- Add the seasoning cubes, thyme, bay leaves, and salt to taste. Stir well.
- Carefully add the marinated fish to the pot. Cover and let it simmer for 15–20 minutes, ensuring the fish is cooked through and the stew has a rich, flavorful taste.
- If you like a thicker stew, add a bit of water and let it cook for another few minutes until it reaches the desired consistency.
- Garnish with chopped spinach or parsley, if desired.
- Serve hot with rice, yam, or plantains.
Notes
- Use different fish: You can substitute tilapia or catfish with other types of fish like mackerel or hake.
- Add vegetables: Incorporate some chopped bell peppers, carrots, or green beans for added texture and flavor.
- Make it spicier: If you enjoy more heat, increase the amount of fresh pepper or scotch bonnet in the stew.
- Add coconut milk: For a creamy twist, stir in a little coconut milk to enrich the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
