Winning Fish Sishebos

21 June 2016

Chicken and beef sishebos are easy dinner recipes that South African families return to time and time again; and, while they are delicious and satisfying, you will probably find yourself craving something different every now and then. Why not give a classic fish sishebo a try? Light yet wholesome, and packed with protein and essential fatty acids, fish stew recipes are sure to be a hit at the dinner table.

Here are a few easy recipes for you to try.

Spicy Fish Sishebo

This recipe serves a family of four and is incredibly simple to prepare – even the most novice of cooks shouldn’t have a problem.

What You’ll Need:

  • 450 g of white fish, all bones removed
  • 1 Tbsp. (15 ml) of Rajah Mild and Spicy Curry Powder
  • 2 Tbsp. (15 ml) of Knorr Minestrone Soup
  • 1 tsp. (5 ml) of Robertsons Chicken Spice
  • 1 tsp. (5 ml) of Robertsons Cumin
  • ½ tsp. (2,5 ml) of Robertsons Paprika
  • 1 Tbsp. (15 ml) of olive oil
  • 2 cloves of garlic, finely chopped
  • 1 can of chopped tomatoes
  • 1 red pepper, de-seeded and cut into medium-sized chunks
  • 1 lemon, cut into neat wedges

How it’s Done:

  1. Start by heating the olive oil in a large saucepan.
  2. Once the oil is hot, add the garlic, cumin, chicken spice and paprika. Cook for 60 seconds.
  3. Pour in 2/5 cup (100 ml) of water, along with the chopped tomatoes, Rajah Mild and Spicy Curry Powder, and Knorr Minestrone Soup and bring to a boil. Reduce the heat slightly, add the red peppers and leave to simmer for five minutes.
  4. Add the fish and leave to simmer for another five minutes.
  5. Serve with a wedge of lemon.

Traditional Fish Sishebo

This recipe also serves four people and packs a powerful, flavoursome punch – just don’t forget your Robertsons spices as they are the real heart of this mouth-watering dish.

What You’ll Need:

  • 250 g of cod fillets, cut into 5 cm pieces
  • 2/3 cup (168 ml) of fresh parsley, chopped
  • 6 Tbsp. (90 ml) of olive oil
  • 1 cup (250 ml) of onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 can of chopped tomato
  • 2 tsp. (10 ml) of tomato paste
  • 1 cup (250 ml) of chicken stock, made with Knorrox Chicken Stock Cubes
  • ½ cup (125 ml) of dry white wine
  • 1 tsp. (5 ml) of Robertsons Origanum
  • 1 tsp. (5 ml) of Robertsons Thyme
  • 2 tsp. (10 ml) of Robertsons Spice for Fish
  • A sprinkling of Robertsons Coarse Black Pepper

How it’s Done:

  1. In a large pot, heat the olive oil before adding the chopped onion and garlic. Sauté over medium-high heat for four minutes until the onion has become translucent.
  2. Add the chopped tomato and tomato paste.
  3. Add the fresh parsley, Robertsons Origanum, Thyme and Coarse Black Pepper. Bring to a boil and cook for ten minutes.
  4. Add the fish, Robertsons Spice for Fish, chicken stock and dry white wine and leave to simmer until the fish is cooked through.
  5. Taste before serving and, if necessary, add salt.

Once you try one of these decadent fish sishebo recipes, you are sure to introduce them into your monthly meal planner – and we are sure that your family won’t have any complaints!

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