A traditional dish that harmoniously combines dried fish with a variety of ingredients to create a rich and flavorful stew. Perfect for a hearty meal.

Dried Fish Stew recipe
Prep Time
15min
Cook Time
45min
Total Time
1hr

Ingredients

4 Servings
(1 serving = 1 bowl)
  • of dried fish
    of dried fish
    250g
  • medium onion
    medium onion
    1
  • cloves of garlic
    cloves of garlic
    2
  • ripe tomatoes, chopped
    ripe tomatoes, chopped
    2
  • of milk
    of milk
    200mL
  • eggs
    eggs
    2
  • of butter
    of butter
    50g
  • loaves
    loaves
    2
  • cornstarch
    cornstarch
    2tbsp
  • chopped cilantro
    chopped cilantro
    1tsp
  • Salt and pepper to taste
    Salt and pepper to taste
  • Oil
    Oil

How to make Dried Fish Stew

  1. Step 1

    Place the dried fish in a large bowl with plenty of water.

  2. Step 2

    Change the water every three hours to desalinate it completely. This process should take about 8 hours.

  3. Step 3

    In a separate bowl, beat the eggs with the butter (softened to room temperature).

  4. Step 4

    Add the crumbled bread, cornstarch, and milk, mixing well to combine.

  5. Step 5

    Heat a little oil in a saucepan. Sauté the chopped onion and garlic until fragrant.

  6. Step 6

    Add the desalted and shredded fish along with the chopped tomatoes.

  7. Step 7

    Cook on low heat for 10 minutes.

  8. Step 8

    Stir in the milk and egg mixture.

  9. Step 9

    Cook for another 10 minutes over low heat, stirring continuously until the stew thickens.

  10. Step 10

    Remove from the heat. Season with salt and pepper to taste, and stir in the chopped cilantro.

  11. Step 11

    Serve the stockfish stew on its own or with white rice or steamed potatoes.

Nutrition (per serving)

Calories

225.7kcal (11.28%)

Protein

33.3g (66.5%)

Carbs

3.8g (1.38%)

Sugars

3.7g (7.34%)

Healthy Fat

3.3g

Unhealthy Fat

7.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Don’t skip the desalting step. Properly soaking and rinsing the fish is crucial for flavor and texture.

  2. Use day-old bread. It absorbs liquid better and enhances the texture of the stew.

FAQS

  1. Can I use fresh fish instead of dried fish?

    Fresh fish can be used, but it won’t provide the same depth of flavor or texture. Stockfish has a unique umami richness that develops from the drying process.

  2. How long can I store leftovers?

    Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little milk or water if needed to loosen the texture.

  3. What can I serve with this stew?

    This stew pairs well with steamed rice or crusty bread.

  4. Can I add other vegetables?

    Yes, you can include other vegetables like carrots for added flavor and texture.

  5. Is this dish spicy?

    The dish is not inherently spicy, but you can add chili flakes for a spicy kick.

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