Entree: Comoros – Central Culinary Region – Rougaille de Poisson (Fish stewed in a spicy aromatic tomato and onion sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small green chili, seeded and finely chopped (or to taste)
- 4 ripe tomatoes, chopped, approx. 14 oz (400 g) total
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) water or fish stock
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lime juice, or to taste
- 4 firm white fish fillets, approx. 5 oz (140 g) each
- 1/4 cup (15 g) chopped fresh parsley or cilantro

Instructions

1. Heat the vegetable oil in a large skillet or shallow pot over medium heat. Add the sliced onion and cook, stirring, until softened and translucent, about 6–8 minutes.
2. Add the garlic, grated ginger, and chopped chili and cook 1–2 minutes until fragrant. Stir in the chopped tomatoes and tomato paste, then add the paprika, black pepper, and salt. Simmer the sauce 8–12 minutes until thickened, adding the water or stock to reach a saucy consistency.
3. Nestle the fish fillets into the simmering sauce, spooning sauce over the tops. Cover and simmer gently 6–10 minutes, depending on fillet thickness, until fish is opaque and flakes easily.
4. Remove from heat, stir in the lime juice and chopped parsley or cilantro. Adjust seasoning and serve hot alongside steamed rice, boiled cassava, or fried plantains.