Ghanaian Light Seafood Stew

This Ghanaian light seafood stew is a delicious and versatile soup that lights up the taste-buds, and perfect for those cold evenings as a starter or light lunch or dinner.

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All I want today is this Light Seafood Soup, a fish stew popular in and around the coastal towns of Ghana, and indeed West Africa. Made from a base of tomatoes, onions and hearty spices, this is the stew that heralds your coming of age as a West African woman.

You know, you have joined the big league when you are able to whip up a steaming pot of light fish stew, so powerfully aromatic, it stops the street football dead in its tracks, as the young lads are drawn to the heady mix of potent herbs, and spices that characterise this simple stew.

The fish of choice is usually catfish as the main event, embellished with clams and periwinkles, brought in as the catch of the day from the sea by the local fishermen.

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This recipe is incredibly simple – a fact that is not so obvious, given the complexity of the flavours in this soup. Which is a great selling point because any recipe that can catapult one into Nigella Lawson territory (at least to my guests) without the associated culinary skill to boot, is a sure keeper!

I kid you not about this recipe lighting up your taste buds. The combination of lemongrass, fennel and cilantro delivers a base that is sensually aromatic, while the harissa paste delivers just the right amount of spicy kick that a fish dish needs.

Serve it with some African cornmeal mush (Ugali) or fufu, or just a piece of rustic bread to soak up the sauce. There’s nothing like a plate of Ghanaian Seafood Soup to light up the taste buds.. But don´t just take my word for it.

The proof of the pudding is in the eating!

Ghanaian Light Seafood Stew

Print Recipe

Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Cook Time

1 hr 15 mins

Cook Time 1 hr 15 mins

Ghanaian Light Seafood Stew Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Cook Time 1 hr 15 mins Cook Time 1 hr 15 mins

Ingredients

• 300 g tiger prawns
• 150 g clams
• 1 onion chopped
• 1 fennel bulb chopped, approx. 200g
• 4 potatoes approx. 400g
• 3 garlic cloves
• 1 tbsp fennel seeds
• 1 tbsp harissa paste
• 2 lemongrass sticks
• 20 g cliantro
• 4 tsp olive oil
• 1.5 tsp butter grass-fed
• 1 vegetable stock cube
• saffron leaves a pinch
• 200 ml tomato passata
• 250 ml coconut milk

Units:MetricUS Imperial

Instructions

1. Fry the chopped onions, fennel and fennel seeds and garlic for 5 minutes until soft and golden. Add 500ml of water, 2 sticks of lemongrass, cilantro, vegetable stock cube and a pinch of saffron.
2. Simmer on medium heat for 20 minutes. Strain, then add 200ml of tomato passata, quartered potatoes and coconut milk to the strained liquid. Reduce heat to medium, cover and simmer for 45 minutes.
3. Rinse and pat dry the clams and butterfly the prawns. In another pan, add 1 tsp of olive oil and 0.5 tsp of butter. When hot, add the chopped garlic and prawns and clams.
4. Fry the prawns for a maximum of 3 - 4 minutes, just allowing it to turn slightly pink. Remove from the pan and set aside.
5. Cover the pan and continue to cook the clams( vongole) for another 4 -5 minutes until all the clams have opened up. Remove the opened clams and set aside, discarding the liquid and any unopened clams.
6. Add the cooked clams and prawns to the pot of stew, simmer for another 4 - 5 minutes. Add some chopped parsley before serving.

Is this recipe right for you?

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Let me know how you get on!

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Later

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Emem..xo

Emem

 

Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.