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Go to the shopCut fish into large chunks. Marinate with lemon juice, salt, and pepper. Set aside for 10–15 minutes.
In a large deep pan, heat 2 tbsp oil. Add onions and garlic, sauté until soft. Add sliced bell peppers and cook for 3 minutes.
Add tomatoes and paprika, stir and cook until slightly soft.
Gently place the marinated fish over the vegetables. Pour coconut milk on top.
Cover and simmer on low heat for 15–20 minutes, without stirring too much (to avoid breaking the fish).
Once fish is cooked and the stew looks creamy, sprinkle chopped coriander on top.
Serve with steamed rice, farofa (toasted cassava flour), or crusty bread.