Smoked Fish and Plantain Hotpot

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Layered baked hotpot with smoked fish, ripe plantains, and savory tomato sauce, combining sweet and smoky flavors in a traditional Cameroonian casserole. This African-inspired seafood recipe, ready in about 70 minutes, pairs smoked fish fillets, deboned and flaked, onion, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 3 medium ripe plantains, peeled and sliced into 1/2-inch rounds
• 8 oz smoked fish fillets, deboned and flaked
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 large fresh tomatoes, chopped
• 3 tbsp vegetable oil
• 1/4 tsp cayenne pepper
• 1/2 tsp thyme, dried
• 1 tsp salt
• 1/2 cup water
• 2 tbsp fresh parsley, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Heat 3 tbsp vegetable oil in a skillet over medium heat. Add 1 medium diced onion, 1 medium diced red bell pepper, and 3 minced garlic cloves; sauté for 5 minutes until soft and fragrant.
2. Step 2: Stir in 2 tbsp tomato paste, 2 large chopped fresh tomatoes, 1/4 tsp cayenne pepper, 1/2 tsp dried thyme, and 1 tsp salt. Cook for 7 minutes until the sauce thickens and deepens in color.
3. Step 3: Add 1/2 cup water to the sauce, stir well, then gently fold in 8 oz flaked smoked fish. Remove from heat.
4. Step 4: Lightly grease a 9x9-inch baking dish. Arrange a layer of 3 medium sliced ripe plantains (1/2-inch rounds) evenly on the bottom.
5. Step 5: Spoon half of the smoked fish tomato sauce over the plantains, spreading evenly. Repeat with another layer of plantains and then the remaining sauce.
6. Step 6: Cover the dish tightly with foil and bake for 35 minutes until the plantains are tender and the sauce is bubbling.
7. Step 7: Remove foil and bake uncovered for additional 10 minutes to lightly brown the top. Garnish with 2 tbsp chopped fresh parsley before serving warm.