Grandma’s Treasure Fisherman Stew

This recipe is as legendary as it sounds—a stew that’s all heart and flavor, just like Grandma intended. Growing up on the seaside in Ghana, Fisherman soup is a staple that my grandma cooked often. She typically went to the sea-side very early in the mornings. After the fisherman had arrived with their bounty, she would buy different assortments of fish, octopus, crabs from them wholesales to sell in the market. The items that were not sold at the market were brought home and made into fishermen stew that was absolutely divine! I can still remember our home  filled with the comforting scent of slow-simmered spices, wrapping around me like the coziest blanket on a chilly day. This is my own spin on my grandma’s recipe.

- Baaba, Co-Founder 

Ingredients

  • 1 cup Jollof Simmer Sauce
  • 2 tsp Holy Grail Spice Blend
  • ¼ cup extra-virgin olive oil
  • ⅔ cup finely chopped shallots
  • 1 garlic clove, minced
  • 1 cup white wine
  • Salt to taste
  • ½ tsp crushed red pepper flakes

  • 1 lb cod, salmon, or snapper, cut into 2-inch pieces
  • 1 lb mussels, cleaned
  • 1 lb large raw shrimp, peeled and deveined
  • Fresh parsley and grated parmesan for garnish

Servings: This meal will comfortably feed 4 people.

Directions

  1. Warm the olive oil in a large pan over medium heat and add the shallots. Let them cook gently until they turn soft and sweet—just like Grandma would.
  2. Stir in the garlic and give it a minute. Now, pour in the white wine and raise the heat, letting it bubble until it’s half-reduced and just a little decadent.
  3. Add in the Jollof Simmer Sauce, salt, red pepper flakes and Holy Grail Spice Blend. Cover and let it simmer for 25 minutes.
  4. While the stew simmers, toss the fish with a dash of oil and salt, then bake at 400°F for 10 minutes, just enough to keep it tender.
  5. Add the mussels to the stew and simmer until they open up. Follow with the shrimp, cooking them until they’re just right. Finally, nestle in the baked fish, stir in a touch of butter, and taste—adjust if you need to.
  6. Serve with parsley, a sprinkle of parmesan, and a big smile. This stew can be enjoyed on its own, with a warm bowl of white rice or bread.