Sauce
Congolese salted fish in tomato sauce
- Preparation time
- 45 min
- Servings
- 4 servings
Ingredients
4 servings
- Salt cod (bacalhau) — to buy500 g
- Tomato — to buy4
- Onion — to buy1
- Garlic — to buy2 cloves
- Neutral oil — to buy2 tbsp
- Feuille de laurier — to buy2 leaves
- Chili pepper — to buy1
Preparation
Desalt the salted fish 30 minutes in cold water, changing the water once, then drain and flake it, removing the bones.
Heat the oil in a pot, sauté the sliced onion and garlic for 3 minutes.
Add the diced tomato and let it stew 8 minutes until you get a thick sauce.
Stir in the flaked fish and the bay leaves, mixing gently so it does not break up too much.
Add the chili and 150 ml of water, cover and simmer over low heat for 15 minutes so the flavours meld.
Adjust the seasoning (the fish is already salty, taste before adding more salt) and serve hot with rice or foufou.