I am inspired by the rain falling outside, to share this recipe today. Fish stew really reminds me of rainy season. Served with steaming hot yam, or freshly made, piping hot rice – bliss.

Before we get into it, let me let you in on something. I don’t parboil or pre-fry my tomatoes and pepper before I make stew.

Yeah I said it. Bite me.

I understand that there are many who do it that way, and that’s perfectly fine, but I just don’t find it to be a mandatory step. For me, it is too much of a mundane task, and wastes too much time, energy and gas.

The way I figure, if the fire is hot and everything is in the pot, sheybi it will cook?

Hahahaha. I’m sure half of you reading are shaking your heads in disgust at me and the other half are nodding in agreement with me. But I encourage you to try it. Just peel back a bit of the complexity and see if you don’t fall in love with this carefree style of fish stew making :).

But now that I have made my dirty disclosures, here is my super simple one pot recipe for a wicked, finger lickin’, covenant swearing, fish stew. Enjoy! And please leave a comment, let me know what your own stewy secrets are!



Onions tomatoes and tatase for stew




2 – 3 whole fish, scaled, gutted and cleaned. (croaker or mackerel work great, or a mix of the two)

2 handfuls of shrimps or prawns

3/4 cup palm oil

20 tatase peppers (use a 80:20 mix of sweet red bell peppers: jalapenos if you are abroad)

2 large onions

6 tomatoes

2 cloves garlic

1 small piece ginger

3 scotch bonnet peppers

Stock cubes to taste

A small pinch of crayfish




  1. Put the onions, tomatoes, tatase, scotch bonnet peppers, garlic and ginger in a blender or food processor. Slosh on a little bit of water, just enough to get it to blend, and blitz the mix until smooth.
  2. Now, heat the oil in a pot, and once it is hot, pour in your blended mixture, and allow to cook vigorously for 5 minutes. Then reduce the heat and let it simmer for another 20 minutes.
  3. While that’s going, get your cleaned fish and prawns and season it lightly with salt and pepper. Set aside.
  4. Now check the stew and add your seasoning – stock cubes, salt, crayfish, etc.
  5. Once the seasoning is perfect, then you can drop in your fish and prawns.
  6. Make sure they are evenly covered in stew, then cover the pot and allow to simmer for another 10 minutes, until each piece of fish is well cooked through.
  7. Take off the heat and serve with rice, yam, plantain, sweet potato, whatever you so desire. Enjoy 🙂


Here are a few ways I have enjoyed this stew.

African Fish Stew

Rice and fish stew