Fisherman’s stew

By Faeza
02 December 2015


¦ 60ml (4 tablespoons) sunflower oil

¦ 2 onions, roughly chopped

¦ 4 cloves garlic, crushed

¦ 4 sticks celery, roughly chopped

¦ 3 tomatoes, chopped

¦ 2 red chillies, chopped

¦ 2 large potatoes, peeled and diced

¦ 3 bay leaves

¦ 1 litre (4 cups) vegetable stock

¦ Salt and freshly ground black pepper

¦ 750g Chambo or Hake, with skin and bone

¦ Juice of 1 lemon

¦ 1 small bunch fresh coriander, roughly chopped


Heat oil in a large pan and fry

onions, garlic and celery until soft.

Add tomatoes, chillies, potatoes and

bay leaves and pour in stock.

Season with salt and pepper and

bring to a boil. Reduce the heat and

simmer for 15 minutes.

Add fish and bring back to the boil,

reduce heat and simmer for a further

15 minutes until the potatoes are

tender and the fish is cooked. Stir in

lemon juice and herbs. Serve with

crispy bread.

Chambo is a fish found mainly in Malawi. You can use

Tilapia which is available at selected seafood stores locally or use any firm fleshed fish.