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Titus Fish Stew

Also known as Titus Fish Stew (Mackerel Stew)

Titus Fish Stew — made from the Spanish mackerel (Scomber japonicus), universally known in Nigeria as Titus — is the single most consumed fish stew across Nigeria. The mackerel's rich, oily flesh and bold, maritime flavour make it one of the best fish for Nigerian stew — it absorbs the spiced tomato sauce beautifully and its natural oils enrich the stew's texture and flavour.

Titus Fish Stew, Nigerian cooking

Ingredients

  • 4 big fresh or frozen Titus (mackerel) fish, cleaned and cut into steaks
  • Lemon juice and salt for cleaning
  • 1 teaspoon of curry powder
  • 1 teaspoon of garlic powder
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • Vegetable oil for frying the fish FOR THE STEW:
  • 5 big ripe tomatoes, blended
  • 3 Tatashe (red bell peppers), blended
  • 3 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 3 cooking spoons of vegetable oil
  • 3 big handfuls of ground crayfish
  • 3 seasoning cubes, crushed
  • Salt to taste

Method

  1. 01

    Cleaning and Seasoning the Fish. Clean the mackerel steaks with lemon juice and salt. Rinse thoroughly. Season with curry, garlic powder, 1 crushed seasoning cube and salt. Marinate for 15 minutes.

  2. 02

    Frying the Fish. Heat vegetable oil in a pan over medium-high heat. Fry the mackerel steaks for 3 to 4 minutes per side until golden-brown and crispy on the outside. The fish should be cooked through. Remove and drain on paper towels.

  3. 03

    Making the Deep Tomato Stew. Heat 3 cooking spoons of oil in a wide pot. Add sliced onion and fry 2 minutes. Add blended tomatoes, Tatashe and Atarodo. Fry vigorously for 25 to 30 minutes until deeply cooked and oil floats clearly on top. Add ground crayfish, remaining seasoning cubes and salt.

  4. 04

    Combining Fish and Stew. Gently place the fried mackerel steaks into the cooked pepper stew. Spoon the stew over each piece. Cook for 8 minutes on medium-low heat so the fish absorbs the stew flavours. Handle gently to prevent the fish from breaking apart. Taste and adjust all seasonings.

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