COMOROS: Fish and Plantain Stew (M'Tsolola) and Pickled Salad (Achard aux Legumes)

I needed to make this in the morning due to the family's schedule. It was OK at best when I tasted it before tucking it away in the fridge for the day, so I informed everyone dinner was sort of a miss. But after I pulled it out of the fridge a few hours later, it was amazing. The flavors melded beautifully. So while the recipe is intended to be served when cooked, I suggest putting in the swordfish and cooking until it is just barely cooked through, then saving in the fridge for a few hours and reheating until the fish is fully cooked before serving.

Fish and Plantain Stew (M'Tsolola)

2 green plantains

1 small cassava or 2 medium white sweet potatoes

3 tablespoons canola oil

1 small yellow onion

1-2 long hot chile peppers or hot pepper of your choice

½ teaspoon coriander

½ teaspoon cumin

½ teaspoon turmeric

3 medium tomatoes, such as Roma

1 lb swordfish

1 ~14oz can full fat coconut milk

½ lemon

salt and pepper to taste

1. Peel and chop plantains and cassava or sweet potato. Add to a pot, cover with water, and bring to a boil.

2. While they cook, add 2 tablespoons of the oil to a large sauté pan or Dutch oven over medium heat. Chop the onion. Once it is hot add the onion to the skillet. Sauté 5-7 minutes, until the onion is translucent and soft. Add a tablespoon or two of water if they start to stick. Finely chop the chiles and add them to the onions along with the coriander, cumin, and turmeric. Sauté 2 minutes.

3. Seed, core, and chop the tomatoes. Add them to the pan and cook over low heat another minute.

4. Cube the swordfish, discarding any skin. Sprinkle with salt and pepper. Push the vegetables to the side of sauté pan or Dutch oven and add the remaining 1 tablespoon of oil to the center. Place the fish in the oil and cook until lightly browned. Flip over to brown opposite side.

5. Once the plantains and cassava or sweet potatoes are cooked through, drain and set aside until ready to use.

6. Once fish is lightly brown on the second side, add the coconut milk, 1 cup of water, and the plantains and cassava or sweet potatoes. Bring to a boil, then simmer, covered, for 10-15minutes, until the fish is cooked through.

7. Sprinkle with lemon juice before serving.

Pickled Salad (Achard aux Legumes)

1 large carrot

¼ head white cabbage

1 handful green beans (about 15)

½ small white onion

1-inch piece of ginger, grated

½ teaspoon ground turmeric

¼ teaspoon ground cumin

¼ teaspoon ground cardamom

pinch ground cloves

2 tablespoons olive oil

2 tablespoons white vinegar

salt and pepper to taste

1. Bring a large pot of salted water to a boil. Cut the carrots into large, julienned strips. Shred the cabbage. Remove the ends of the green beans and cut into quarters. When the water is boiling, add all of the vegetables and return to a boil. Cook 3 minutes, until the vegetables are slightly softened but still crunchy. Immediately drain and transfer to a bowl of ice water to stop the cooking process. Drain again and pat the vegetables completely dry with a paper towel.

2. In a medium skillet, heat the vegetable oil over medium heat. Thinly sliced the onion and sauté until softened. Add the grated ginger, turmeric, cumin, cloves, and cardamom. Cook for about 1 minute until the spices are fragrant, being careful not to burn them.

3. Turn off the heat and combine the blanched vegetables and onion mixture in a large bowl. Stir in the white vinegar and salt to taste. Mix to combine.

4. Let the achard cool completely. For the best flavor, allow it to rest in the refrigerator for at least an hour before serving.

#fishstew #fishsoup #comoros

FUN FACTS:

• Comoros is known as the "Perfume Isles" because it is the world's largest producer of ylang-ylang, a fragrant flower used in perfumes.

• Comoros is one of the least visited countries in the world; typically less than 30,000 tourists visit each year.

• Mount Karthala, located on the island of Grande Comore, is one of the world's most active volcanoes.