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Ghana: Smoked Fish Stew




Source of Recipe


unknown


Recipe Introduction


Smoked fish is used in many combination dishes in West Africa but rarely by itself in a stew. We discovered this excellent stew in- of all places- the Y.W.C.A. in Accra, Ghana. A tiny young girl made the stew in a huge pot for about one hundred lunch guests, including ourselves. It was delicious!
We made this stew in our test kitchen in New York using smoked whitefish, and the dish evoked much enthusiastic response.

In a 4-quart saucepan:
Saute: 1/2 Ib. ONIONS, thinly sliced in
1/4 cup VEGETABLE OIL until soft but not brown.
Add: 1 Ib. FRESH TOMATOES cut in 1-inch pieces.
4 Tbs. TOMATO PASTE
1/2 tsp. CRUSHED RED PEPPER (optional)
1 quart WATER.
Simmer with cover on for 15 minutes.
Debone 2 Ibs. SMOKED FISH (if smoked herring is used, soak it for 1 hour to remove excess salt).
Add the deboned, flaked fish and simmer for 10 minutes longer.
Correct the Seasoning with salt (if needed) and pepper.
Add water if necessary to bring to stew consistency.
Serve with RICE.