Thiou tir

🍲 Red palm-oil tomato stew with vegetables and already cooked hot-smoked fish.

Ingredients

• 400 g already fully cooked food-grade hot-smoked fish, boneless net flesh
• 300 g peeled potatoes in 3 cm pieces
• 200 g thickly sliced carrots
• 200 g chunky eggplant
• 250 g crushed tomatoes
• 150 g chopped onion
• 2 crushed garlic cloves
• 30 ml food-grade red palm oil
• 15 g tomato paste
• 700 ml potable water initially, adjusted
• Pepper and up to ¼ teaspoon salt only after tasting

Preparation

Check fish label confirms cooked hot-smoking. Remove bones and hard skin, weigh 400 g flesh and keep cold. Prepare vegetables separately.

Warm red palm oil gently; cook onion 7 minutes, stirring without smoking.

Add garlic, tomato paste and tomatoes; stir 3 minutes without burning.

Add 700 ml water, carrots and potatoes. Simmer partly covered about 15 minutes.

Add eggplant and simmer about 10 minutes until all vegetables tender. Add hot water if needed.

Lay cooked fish in sauce and gently simmer about 10 minutes until thoroughly hot, aiming for 74°C at thick centers. Avoid rough stirring.

Taste after fish, add pepper and salt only if needed. Divide four servings of fish, vegetables and sauce; optional rice is separate.