Sauce Claire (Ivorian Light Fish and Eggplant Stew)
Local name: Sauce claire
In short: A light, peppery tomato broth with fish steaks, eggplant and okra, ladled over foutou, attiéké or rice for an easy everyday meal. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 330 kcal
Sauce claire is a light, peppery tomato broth with fish and eggplant, a favorite beside foutou, attiéké or rice in Côte d'Ivoire. It is thinner than most West African stews, gently sour from tomato and lightly spiced with ginger and chili. The fish goes in at the end so it stays in whole pieces, and the eggplant melts into the broth to give it body. Spoon it over the starch of your choice.
Instructions
- Rub the fish with half the garlic, half the ginger, 1/2 teaspoon of the salt and the pepper. Leave it for 15 minutes.
- Heat the oil in a wide pot over medium heat. Cook the onions for 5 minutes until soft, then add the remaining garlic and ginger and the tomato paste and cook for 2 minutes.
- Stir in the tomatoes and cook for 6 minutes until they break down into a thick sauce.
- Add the water, eggplant, chili and the remaining salt. Simmer for 15 minutes until the eggplant is soft, then mash a few pieces against the pot to thicken the broth.
- Lay the fish and okra, if using, in the pot. Simmer gently for 8 to 10 minutes, without stirring much, until the fish is opaque and flakes easily at 63°C (145°F).
- Remove the chili, taste and adjust the salt. Serve in bowls over foutou, attiéké or rice.
Tips
- Add a piece of smoked fish with the water for a deeper flavor. Remove the bones before serving.
- For more heat, prick the chili with a knife before adding it, or serve sliced chili on the side.
Questions and answers
What is the difference between sauce claire and sauce graine?
Sauce claire is a light tomato and eggplant broth, while sauce graine is a thick, rich palm nut stew. Both are served with foutou, rice or attiéké.
Can I use frozen fish?
Yes. Thaw the fish in the fridge, pat it dry and add it as in step 5. Avoid very thin fillets, which can break up in the broth.
How do I store leftovers?
Keep the stew in the fridge for up to 3 days. Reheat gently on the stove, since boiling will break the fish into small pieces.
How long does it take to make Sauce Claire (Ivorian Light Fish and Eggplant Stew)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Sauce Claire (Ivorian Light Fish and Eggplant Stew)?
About 330 kcal per serving, with 37 g of protein, 18 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 18 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 980 mg |
Estimated values, calculated from the ingredients.
