Salted fish with white beans and mixed peppers

In the Congo, salted fish is known as makayabu. It's considered a delicacy, with many delicious ways to prepare it. Today, I'm excited to share my recipe for makayabu with white beans and mixed peppers. It's truly a delight, and I hope it inspires you to give it a try.

Ingredients:

• 1.2 kg salted cod. I used about 10 medium pieces(skin-on, bone-in, cut into medium to small pieces)

• 250 ml high-heat oil for frying the fish

Additional Ingredients:

• ~100 ml cooking oil

• 1 large onion, sliced

• 2 to 3 bay leaves

• 4 garlic cloves, minced

• 3 mixed bell peppers (different colours), sliced

• 1 can diced tomatoes (400g can peeled plum tomato pulsed)

• 500 g cooked and drained white beans ( white cannellini beans)

• 300 ml to 400 ml vegetable stock

• ¼ teaspoon freshly grated nutmeg

• Black pepper to taste

Method:

1. Prepare the Cod:

   • The day before cooking (24 hours ahead), soak the salted fish pieces in cold water to remove excess salt and rehydrate. Change the water twice during this period.

   • The next day, remove the scales from the fish and rinse under cold water. Pat the fish dry with a paper towel and set it aside on a plate.

2. Fry the Cod:

   • Heat the 250 ml of high-heat oil in a large sauté pan over medium-high heat. Add the fish pieces and fry until golden brown on both sides. Avoid crowding the pan by frying in batches.

   • Once fried, remove the fish from the oil, place it on a plate, and set aside.

3. Prepare the Stew:

   • In a large saucepan, heat some cooking oil over medium heat. Add the sliced onions and sauté for about 3 minutes, until just soft and translucent.

   • Add the bay leaves, minced garlic, and sliced bell peppers, and sauté for an additional 1 minute.

   • Pour in the diced tomatoes and cook uncovered for 5 minutes.

4. Combine Ingredients:

   • After the tomatoes have cooked for 5 minutes, season the sauce with black pepper and nutmeg.

   • Add the cooked white beans and fried fish to the saucepan, then pour in the vegetable stock.

   • Bring the mixture to a boil, then reduce the heat to medium. Cover and simmer for 15 minutes.

Pro Tip:

• If you prefer, cook this in an oven-proof saucepan. After bringing the stew to a boil, transfer the saucepan to a preheated oven at 160°C (fan oven) and simmer for 15 minutes. This method helps evenly distribute the heat throughout the dish.

This goes well with plain cooked rice, steamed plantain, steamed cassava, steamed matoke, potatoes and even fufu...