Fish Stew Cameroon

Preparation

1. Heat the red palm oil in a large pot over medium heat for 2-3 minutes until thin and pourable, then add the chopped onions and cook for 4-5 minutes, stirring frequently, until softened and translucent. Add the minced garlic, ginger, and hot pepper if using, cooking for 1 minute until fragrant.
2. Add the tomato paste to the pot and cook for 2 minutes while stirring constantly to caramelize slightly and deepen the flavor. Pour in the crushed tomatoes and fish broth, stirring well to combine all ingredients evenly.
3. Add the salt, black pepper, and scent leaves if using to the pot, then bring to a simmer over medium heat. Gently place the whole fish or fish steaks into the simmering tomato broth, being careful not to break the fish apart.
4. Reduce heat to medium-low and let the fish simmer uncovered for 20-25 minutes until cooked through and flaking easily when pressed with a fork. The sauce should reduce and thicken during cooking, creating a rich, concentrated flavor. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot in deep bowls.