Poisson Salé (Gabonese Salted Cod Stew)
Poisson Salé is a well-known and healthful dish that can be found on any delectable Gabonese dinner table. The Snoek fish is dried and salted to preserve it for later consumption. The rustic Mauritian gastronomy stretches back to ancient times and is used in a variety of recipes. A delicious Rougaille Poisson Salé brings back memories of ancient iron-sheet dwellings and a modest existence. Riz Frit Poisson Salé (Salted Fish Fried Rice) used to be the satisfying dinner at the end of the week, or for some, every payday. It's the kind of comfort food that might feed a lot of people for a low cost while also brightening their day.
Given that making Poisson Salé leaves a lingering scent, the meal is not for everyone, but it is vital to try it at least once. If you haven't grown up with it, authentic Mauritian salted fish may be one of the foods you find difficult to consume. Rice is a good accompaniment to Poisson Salé. You can also drink it with attiéké (African fermented cassava semolina). The sourness of the cassava paste will complement the flavor of the fish stew and aid digestion.
Ingredients
- 250 g salted fish (snoek), 2 medium chopped red tomatoes, 1 chopped onion, 1tsp garlic paste, 1 chopped green chilli (optional), 25 ml tomato puree, chopped coriander, 1 tsp lemon juice (optional), 3 tbsp olive oil( 60 ml)
Instructions
- Wash and boil the snoek for 5-10 minutes. Wash again to remove excess salt.
- Crumble to small size, removing the fish bones.
- Heat the olive oil in a medium sauced pan over a moderate heat. Fry the snoek until it has browned. Remove and set aside.
- Add onion in the same hot oil.
- Add garlic paste – chopped chilli-chopped tomatoes.
- Allow to simmer for some minutes. Add little water, cover to cook for 5-10 minutes
- Add the tomato and lemon juice(optional). Combine and cook until the sauce thickens
- Add the fried snoek, then sprinkle the coriander leaves. Remove from heat and serve!
