This Senegalese stew gets its name from the Casamance River that runs through the region where this dish originates. And calling it a “stew” is a bit misleading. It’s really a simple poached fish dish that comes together in under 20 minutes.
These fish fillets in their lemony broth with savory onions and a touch of fruity heat are perfect served over rice.
*Naptime tip: This recipe can be easily scaled down to feed a smaller family. Just be sure to adjust the cooking time when using smaller fillets.
Casamance Fish Stew
Recipe from Cooking the West African Way
Serves 6
Ingredients:
2 lbs. fish fillets (such as red snapper, cod, orange roughy)
1/2 cup fresh lemon juice
Salt
2 Tbs. peanut oil
2 large onions, thinly sliced
1 habanero, pierced several times
1 cup water
Steamed rice for serving
Method:
Pat the fish dry, then drizzle with a few tablespoons of lemon juice. Season with salt.
Pour the oil into a large skillet over medium heat. Add the onions and cook until soft and golden, 5-10 minutes.
Add the water, pierced habanero and more salt. Bring to a boil then add the fish. Reduce to a simmer and cook uncovered about 10 minutes, flipping the fillets halfway through.
Add the rest of the lemon juice, gently shaking the pan to stir. Serve hot, spooning the onions and broth over the fish and some steamed rice.
Naptime Prep Cook 