Borges Fried Fish Tomato Stew



Borges Fried Fish Tomato Stew

Spicy tomato stew made with fish fried with Borges olive oil
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course soup & stew
Cuisine Ghanaian
Servings 6 People


  • Blender
  • Wooden Spatula
  • Glass Mixing Bowl
  • Frying Pan


  • 1 Medium Red Snapper
  • 1 Small Onion Chopped
  • 1 Small Ginger Chopped
  • 4 Cloves of Garlic
  • 1 Tsp Fennel Seeds
  • 1 Tsp Black Peppercorn
  • ¼ Cup Petite Belle Pepper
  • ¼ Cup Borges Olive Oil Blending
  • 600 ml Borges Olive Oil Frying
  • 1 Tbsp Salt
  • For the Stew;
  • A Sprig of Fresh Rosemary
  • 1 Medium Onion Slices
  • 3 Cloves of Garlic Crushed
  • 200 g Tomato Paste
  • ¼ Cup Blended Petite Belle Pepper Kpakposhito
  • 4 Medium Tomatoes Pureed
  • Tsp Salt
  • 1 1 Medium Green Bell Pepper Diced


  • Pour the onion into a blender, add ginger, garlic, fennel seeds, black pepper, petite belle pepper, 1/4 cup of Borges olive oil and blend into a smooth mixture.
  • Pour onto the cut fish, add salt, rub into the fish, then cover with cling film to marinate for 30 minutes.
  • Heat 600ml of Borges olive oil in a pan over medium heat, add flour and carefully drop the fish into the heated oil.
  • Fry on each side for 7 minutes and take from the oil. Scoop out the oil leaving about one-fourth in the pan.
  • Add a sprig of fresh rosemary, onion, crushed garlic, stir until translucent, then add the tomato paste, stir and let simmer for 5 minutes.
  • Add the blended kpakposhito, pureed tomatoes, fish marinade, salt, stir and let simmer down for 10-15 minutes, stirring occasionally.
  • Add the fried fish, diced green bell pepper and let simmer for 3 minutes before taking it off heat.
  • Fried fish stew ready to serve.


Keyword Fish, Fried Fish, Olive Oil, tomato stew

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