This Fish Stew Recipe cooked Nigerian Fish Stew Imoyo style is one of the easiest, tastiest fish stew you'll ever make.
This Spicy Fish stew is cooked in tomato: chilli peppermix. It is simple, quick and easy to prepare. Takes just 40 minutes to cook from start to finish.
Fish Stew is eaten in Nigeria, Africa, West African countries and all over the world at Large. There is Spanish Fish Stew, Chinese Fish Stew, Brazilian Fish Stew, African Fish Stew etc. This Imoyo Fish Stew is one popular Style of cooking Fish in Nigeria.
This Hake Fish stew cooked Imoyo style (Imoyo stew) is a light comforting soup that can be eaten with most Nigerian foods. The spice from the chilli and tomato sauce combined with fish flavour is just superb. If you want to take it up a notch add basil to make spicy and aromatic fish stew.
Nigerian Fish Soup
Imoyo stew is light soup and not thick soup so this style of cooking fish requires water to get the right consistency. I have used Hake Fish on this occasion however you can use Catfish, Tilapia Fish, Croaker Fish, White Fish and many others
If you are fitfam or been trying to eat healthy or lose weight on Nigerian food, Hake fish is good for you. By the way, if you are trying to Lose weight with Nigerian diet, eat nutritious nigerian food, you definitely should check my other website Weightloss Republic. You can thank me later.
My Dd1 does not like Fish. When she doesn't have any other choice, she takes the fish skin off before eating it. Do you like fish? What do you think of fish skin?
How to prepare fish stew
INGREDIENTS FOR NIGERIAN FISH STEW /AFRICAN FISH STEW
The ingredients used for this Fish stew recipe include Hake Fish, Tomatoes, large bell peppers, Scotchbonnet or Habanero, ginger, Onion, Vegetable oil, Bouillion Cubes. (Full recipe in recipe card at the end of this post)
DIRECTIONS
Cut and clean the fish then season with stock cube and salt.
Blend the bell peppers, tomatoes, scotchbonnet, ginger and onion.
In a pot, add vegetable oil then add the blended pepper mix.
Add stock cubes, salt and water. Cover and leave to cook for 10 minutes
Add in the seasoned Fish, cover pot and leave to cook for 10 minutes.
Take off heat and Fish stew is ready.
FAQS about Fish Stew
Is Hake Fish the same as stockfish/panla?
They are in the same family but different.
Hake Fish Calorie
100g of Hake Fish is Calories
What Fish can i use to substitute Hake for this fish stew recipe?
Tilapia, Snapper, Sea Beam, Catfish, Cod fish, Mackerel Fish.
I had this Imoyo stew with Amala and Ewedu on the day i cooked this then had it with rice the following day when i took these pictures. It was so good. You can have it with Rice, combine with Ewedu, okra for swallows such as pounded yam, amala.
I had a little bit of time on my hands and decided to put a bit more effort in the food styling rather than just dump the rice on the plate.
Fish Stew Recipe
Ingredients
- 1 kg Hake Fish You can use Tilipia or Catfish
- 3 Bell peppers
- 4 Tomatoes You can sub 1 Can plum tomatoes
- 4 Scotch bonnets
- 1 Large Onion
- 1 Thumb size Ginger
- ¼ Cup Vegetable Oil
- 3 Stock Cubes
- Salt
Instructions
- Cut and clean the fish then season with one stock cube and salt
- Blend the bell peppers, tomatoes, scotchbonnet, ginger and onion.
- In a pot, add vegetable oil then add the blended pepper mix. Add remaining 2 stock cubes, salt and water. Cover and leave to cook for 10 minutes.
- Add in the seasoned fish, cover pot and leave to cook for 10 minutes.
- Take off heat and Fish stew is ready
Video
Notes
Nutrition
Some other delicious recipes you might like are:
Edikangikong
Nigerian Beef Stew
Afang Soup
Nigerian Chicken Stew
You can watch Video Recipe on K's Cuisine You tube Channel . Don't forget to subscribe to our Channel while there.
So tell me do you like fish? What types of fish stew have you tried before? Are you going to try this recipe? What are your thoughts? Let me know by leaving comment below.
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Great Stew, although I must admit that I made a bit of a change. Because I'm very paranoid to choke on fish bones. xD
Therefore I used only the filet of Hake Fish (but with skin).
My thoughts about Fish skin, hm, it's not easy. I don't always like it. If I eat it it should be fried, or grilled to be crispy, cooked only works for me if the soup/stew is hot like here. Otherwise I do cook it for the taste, but then pull it if the fish and throw it away (or, if not to salty, wash of and give it the cat. xD).