Mains
Capitaine Braisé
Ingredients
- - 800g (1 3/4 lb) Nile perch fillets or steaks (or other firm white fish)
- - 2 tomatoes, chopped
- - 1 onion, sliced
- - 1 green bell pepper, sliced
- - 3 tbsp vegetable oil
- - 2 cloves garlic, minced
- - 1 tsp ground cumin
- - 1/2 tsp paprika
- - 1 tsp salt, or to taste
- - 1/2 tsp black pepper
- - 1 lime, juiced
- - 125ml (1/2 cup) water
Method
- Season the fish with half the salt, half the black pepper, and the lime juice. Set aside for 10 minutes.
- Heat the oil in a large frying pan over medium-high heat and sear the fish for 2-3 minutes per side until lightly golden. Remove and set aside.
- In the same pan, sauté the onion and garlic until softened, about 4 minutes.
- Add the tomatoes, bell pepper, cumin, paprika, remaining salt and pepper, and cook for 5 minutes until the tomatoes soften.
- Pour in the water, then return the fish to the pan, spooning some sauce over the top.
- Cover and braise over low heat for 10-12 minutes, until the fish is cooked through and flakes easily.
- Serve hot, spooning the sauce and vegetables over the fish.
Introduction: Nile perch, known locally as capitaine, is one of the prized catches of Lake Chad.
Cultural Background: Nile perch, known locally as capitaine, is one of the prized catches of Lake Chad. Braised whole or in large fillets with tomatoes, onions and warming spices, this dish is a centrepiece for gatherings near the lake and in N'Djamena's markets and restaurants.
Tips: Sear the fish briefly before braising to build flavour, but take care not to overcook it at this stage, since it will continue cooking in the sauce.
Variations: A pinch of dried chilli flakes can be added for heat. Sliced okra can be added to the sauce for a heartier variation. No authentic vegetarian version exists for this dish; not converted.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently, covered, over low heat on the stovetop to avoid drying out the fish.
Nutrition: Approx. 320 kcal, 34g protein, 8g carbohydrate, 17g fat per serving (based on 4 servings).
FAQs
Q: What can I substitute for Nile perch?
A: Any firm white fish such as snapper, grouper or cod works well in this recipe.
Q: Can this be made on a grill instead of braised?
A: Yes, the fish can be grilled separately and the tomato-pepper sauce spooned over just before serving.