15-Min Senegalese Fish Stew
Thiou is a rustic Senegalese fish stew where tender seafood simmers in a tomato-rich, herbaceous broth with root vegetables. Ready in 15 minutes, it's a weeknight one-pan victory.
- Total time
- 15 min
- Servings
- 4
- Calories
- 245
- Protein
- 32g
Ingredients
- 1.5 lb fish fillets (snapper, grouper, or firm white fish), cut into 2-inch chunks
- 1 can (14.5 oz) canned crushed tomatoes
- 1 medium sweet potato, cut into 1-inch cubes
- 1.5 cups fish or vegetable broth
- ¼ cup fresh parsley (chopped)
- ½ tsp hot sauce or cayenne pepper
Instructions
- 1
Heat olive oil in a large pot or deep skillet over medium-high heat until it shimmers.
- 2
Add minced garlic and one sliced onion; cook 2 minutes until fragrant, stirring constantly.
- 3
Stir in canned tomatoes, sweet potato cubes, broth, and hot sauce; bring to a simmer.
- 4
Add fish chunks and cook until opaque and cooked through, 6–8 minutes, without stirring aggressively.
- 5
Taste and season with salt and pepper, then stir in fresh parsley.
- 6
Serve hot in bowls with the broth spooned over the fish and vegetables.
Tools you’ll need
- large pot or deep 12-inch skillet
- wooden spoon
- cutting board
- sharp knife
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