Stewpendous Salmon hero image

Stewpendous Salmon

West African Tomato and Salmon Stew with Roasted Tomatoes, Sautéed Aromatics, and Tender Salmon Chunks

75 minutes
Serves 4
DinnerAfrican
Herb's take

This West African–inspired stew puts tomatoes and salmon front and center, simmered together for a hearty, aromatic dinner. Along the way, you'll master how roasting tomatoes deepens their flavor and how gentle poaching keeps salmon meltingly tender.

Equipment needed
  • Dutch oven
  • baking sheet

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 425°F. Spread the quartered tomatoes on a baking sheet, drizzle with 2 tablespoons of the oil, and roast for 25 minutes until deeply caramelized at the edges.
  2. 02
    While the tomatoes roast, heat the remaining oil in a large Dutch oven over medium heat. Add the diced onion and cook, stirring, for 5–7 minutes until softened.
  3. 03
    Add the minced garlic and sauté for 1 minute until fragrant.
  4. 04
    Stir in the tomato paste, bell pepper, and Scotch bonnet, cooking for another 2 minutes to bloom the paste and spices.
  5. 05
    Add the roasted tomatoes and their juices to the pot. Use a wooden spoon to break down any large pieces.
  6. 06
    Mix in the smoked paprika, dried thyme, fish sauce, and stir well.
  7. 07
    Pour in the chicken broth and add the bay leaf. Bring to a gentle simmer, then cover and cook for 20 minutes, stirring occasionally.
  8. 08
    Remove the lid and season with kosher salt and black pepper.
  9. 09
    Nestle the salmon chunks into the simmering stew, cover, and cook for 8–10 minutes, just until the salmon is opaque and flakes easily.
  10. 10
    Discard the bay leaf, taste, and adjust seasoning if needed.
  11. 11
    Ladle the stew into shallow bowls and top with a shower of chopped fresh parsley or cilantro. Serve hot over steamed rice or fonio.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.