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Palaver sauce with fish and rice

Palaver sauce is a fish stew with spinach and tomatoes, originally from Ghana, served with rice. It serves 4, takes 50 minutes, rates as easy, and costs €3.20 per serving. The key to success is pressing the spinach well and using ground pumpkin seeds to thicken the sauce.

Off to Ghana with palaver sauce, a fish stew with spinach and tomatoes that brings everyone to the table without an argument, no palavering needed.

Palaver sauce with fish and rice
Total time
50 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Palaver sauce stands out for the way soft spinach, slow cooked tomatoes and fresh chili come together, with a gentle heat that builds at the end. Ground pumpkin seeds thicken the sauce and add a nutty background flavor you won't find in other fish stews. Cod or pollock flakes into tender pieces after a short covered simmer, without ever drying out.

This is a dish for an evening when you have a bit of time, not necessarily a lazy Sunday, 50 minutes gets it done. Mon Chou suggests it when you want a break from the usual baked fish without complicating your shopping list. It works for a weeknight or for guests curious to try something different, just go easy on the chili if kids are eating too.

The ingredients

4 people

Fish counter

  • Cod or pollock fillets 700 g

Frozen foods

  • Leaf spinach 600 g

Fruits and vegetables

  • Tomatoes 3
  • Onion 2
  • Garlic 3 cloves
  • Fresh chili 1

Pantry

  • Ground pumpkin seeds (or peanut powder) 60 g
  • Riceoften in the pantry 300 g
  • Vegetable oiloften in the pantry 3 tbsp
  • Vegetable bouillon cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Blend the tomatoes, one onion, the garlic and the chili, and thinly slice the other onion.

    The mixture should stay a bit coarse, no need for a smooth puree.

  2. Cook the sliced onion in the oil, pour in the tomato mixture and let it reduce, stirring from time to time. 15 min

    The sauce is ready when the oil separates and rises to the edges.

  3. Add the thawed and pressed spinach, the ground pumpkin seeds, the crumbled bouillon cube and a glass of water, then let it simmer. 10 min

    Press the spinach well in a dish towel, otherwise the sauce turns watery.

  4. Place the fish pieces in the sauce, season with salt and pepper, and cook covered over low heat. 10 min

    Spoon the sauce over the fish rather than flipping it.

  5. Cook the rice in salted water, drain it and serve it with the palaver sauce. 12 min

    Taste the sauce before serving, a touch more salt and chili at the end makes all the difference.

Our tips to get it right

  • Pick leaf spinach rather than pureed spinach, it holds its texture better once pressed and simmered in the sauce.
  • Blend the tomato, onion, garlic and chili mix just until combined, a slightly coarse texture gives the final sauce more body.
  • Start the rice once the fish goes into the sauce, both finish cooking at almost the same time.

The variations

  • Swap the cod for pollock or monkfish, two firm fish that hold up well during covered simmering.
  • For a vegetarian version, replace the fish with drained chickpeas added at the same time as the spinach.
  • For kids, remove the chili before blending and add just a pinch of chili powder to your own plate.

What to serve it with

  • Plain white rice
  • Lime wedges
  • Chilled sparkling water

Storage

Palaver sauce keeps for 2 to 3 days in the fridge in a sealed container, stored separately from the rice. You can freeze it without the fish for up to 2 months, since cooked fresh fish doesn't freeze as well in texture. Reheat gently over low heat, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you replace the ground pumpkin seeds?

Yes, peanut powder works just as well and thickens the sauce the same way. Pulse it in a blender for a few seconds if your seeds or peanuts are whole.

Can you make the sauce ahead of time?

Prepare the tomato and spinach base up to two days ahead and keep it in the fridge. Add the fish only when reheating so it stays tender.

Is this dish very spicy?

The fresh chili gives a moderate heat that mellows as the sauce simmers. Remove the chili seeds or use just half a chili for a milder version.

What rice works best with palaver sauce?

A classic long grain white rice works perfectly and soaks up the sauce well. Avoid sticky or fragrant rice varieties, which would overpower the dish's flavors.

How long does it take to make a palaver sauce with fish and rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a palaver sauce with fish and rice?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a palaver sauce with fish and rice cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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