Recipes

Nigerian Fish Stew

Try a vegan take on a traiditional Nigerian fish stew! Made with Quorn Vegan Fishless Sticks, it has a flavourful base of peppers and tomatoes, and is a great way to use up and leftover veggies you might have on hand! Eating sustainably never tasted this good!

Serves 4

40 mins

A Little Effort

Vegan

Made with Quorn Vegan Fishless Sticks

Soy-free
Non-gmo
Good source of protein

Ingredients

  • 8 Quorn Vegan Fishless Sticks, defrosted
  • 8 tablespoons kombu seaweed flakes (or other seaweed variety)
  • 1 14oz tin plum tomatoes
  • 1 scotch bonnet chili
  • 1 red bell pepper
  • 1 thumb fresh ginger
  • 1 cup water
  • 4 tablespoons vegetable oil
  • 1 red onion, thinly sliced
  • 1 vegetable stock cube
  • salt to taste

Method

  1. Preheat your oven to 390F
  2. Split each defrosted Quorn Fishless Stick partway through (don't cut all the way down) and gently fan out to make a flat fillet, breaded side facing down. Sprinkle the top of each fillet with kombu seaweed flakes and gently press down with your fingers. Place each fillet on a baking tray and bake for 12-15 minutes until crispy.
  3. Place the tomatoes, scotch bonnet chili, red bell pepper and fresh ginger in a blender or food processor with 8 fl oz of water and blend until very smooth.
  4. Heat the vegetable oil in a large cooking pot and sauté 3/4 of the sliced red onions for 2 minutes or until they start to soften.
  5. Add the stew blend to the pot and season with a tablespoon of kombu seaweed, vegetable stock cube and salt to taste. Cover and cook on medium-high heat for 6 minutes.
  6. Carefully submerge the crispy fishless fillets in the stew and switch off the heat. Garnish with the rest of the sliced red onions.
  7. Serve hot with a side or two of your choice, such as boiled rice and peas.

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