Spicy Senegalese Fish and Peanut Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and hearty West African stew combining flaky white fish with a creamy, spicy peanut sauce and fresh tomatoes. This african-inspired seafood ready in about 45 minutes pairs peanut butter (smooth), fresh tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

Prep: 15 min Cook: 30 min Serves 4 African cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large saucepan over medium heat. Add 1 large diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger root. Sauté for 4-5 minutes until the onion is translucent and fragrant.
  2. Step 2: Add 4 chopped fresh tomatoes to the pan and cook for 8 minutes, stirring occasionally, until they break down and form a chunky sauce.
  3. Step 3: Stir in 1/2 cup smooth peanut butter, 3 cups water, 1 tsp dried chili flakes, and 1 1/2 tsp salt. Whisk gently to combine and bring to a gentle simmer.
  4. Step 4: Add 1 lb chunks of white fish fillets to the stew, cover, and simmer for 12-15 minutes until the fish is opaque and flakes easily with a fork.
  5. Step 5: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for added brightness.

Frequently asked questions

How long does Spicy Senegalese Fish and Peanut Stew take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Senegalese Fish and Peanut Stew?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Spicy Senegalese Fish and Peanut Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Senegalese Fish and Peanut Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Senegalese Fish and Peanut Stew?

African seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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