How to make it
6 steps. Take it one step at a time.
Season the fish chunks
Season the fish chunks with lime juice, half of the minced garlic, and a pinch of salt. Set aside to marinate for 15 minutes.
15 minHeat the olive oil
In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and bell pepper until the onion is translucent, about 5 minutes.
5 minAdd the remaining garlic and diced tomatoes
Add the remaining garlic and diced tomatoes. Cook for another 3-4 minutes until the tomatoes begin to soften.
4 minPour in the fish stock
Pour in the fish stock and add the cubed potatoes and cassava. Add the whole chili pepper if using (do not cut it if you want milder heat). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are nearly tender.
20 minCarefully add the marinated fish chunks
Carefully add the marinated fish chunks to the pot. Simmer gently for 8-10 minutes until the fish is cooked through and flakes easily. Season with salt and black pepper to taste.
10 minRemove the whole chili pepper
Remove the whole chili pepper. Stir in the chopped cilantro just before serving. Serve hot in deep bowls.
A little kitchen wisdom
Using a firm-fleshed fish is essential so the pieces don't break apart in the broth. If you can't find cassava, extra potatoes or yams work well.
