Braised Senegalese Fish with Tamarind and Peanut Sauce

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A tender fish stew inspired by Senegalese coastal flavors, braised in a tangy tamarind and rich peanut sauce with traditional spices. This African-inspired seafood recipe, ready in about 40 minutes, pairs peanut oil, onion, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb firm white fish fillets (e.g. grouper or snapper)
• 3 tbsp peanut oil
• 1 large (150 g) onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp tamarind paste
• 1/4 cup (60 ml) roasted peanut butter
• 1 cup (240 ml) diced tomatoes, canned
• 1 cup (240 ml) vegetable broth
• 1 small scotch bonnet pepper, deseeded and chopped
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped
• for serving lemon wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp peanut oil in a large skillet over medium heat. Add 1 large thinly sliced onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 5 minutes until the onions soften and become translucent.
2. Step 2: Stir in 2 tbsp tamarind paste, 1/4 cup roasted peanut butter, 1 cup diced canned tomatoes, 1 cup vegetable broth, 1 small chopped scotch bonnet pepper, and 1 tsp smoked paprika. Cook over medium-low heat for 10 minutes until the sauce thickens and becomes fragrant.
3. Step 3: Season 1 lb firm white fish fillets with 1 tsp salt and 1/2 tsp black pepper, then gently nestle them into the sauce. Cover and simmer for 8-10 minutes until the fish is opaque and flakes easily.
4. Step 4: Sprinkle 2 tbsp chopped fresh cilantro over the stew and serve immediately with lemon wedges for squeezing.