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Vegan Nigerian Fish Stew

Vegan Nigerian fish stew made with Quorn Vegan Fishless Fingers served atop rice with peas on the side.

Use up store cupboard essentials and make a warming Nigerian vegan fish stew made with Quorn Vegan Fishless Fingers in a tasty blend of peppers and tomatoes!

Serves 4

40 mins

A Little Effort


Quorn vegan fishless fingers packaging.

Made with Quorn Vegan Fishless Fingers

Source of Fibre

Low in Saturated Fat

No Soy


  • 8 Quorn Vegan Fishless Fingers, defrosted
  • 8 tablespoons kombu seaweed flakes (or other seaweed variety)
  • 1 400g tin plum tomatoes
  • 1 scotch bonnet chilli
  • 1 red bell pepper
  • 1 thumb fresh ginger
  • 200ml water
  • 4 tablespoons sunflower oil
  • 1 red onion, thinly sliced
  • 1 vegetable stock cube
  • salt to taste


  1. Preheat your oven to 200C
  2. Split each defrosted Quorn Fishless Finger partway through (don't cut all the way down) and gently fan out to make a flat fillet, breaded side facing down. Sprinkle the top of each fillet with kombu seaweed flakes and gently press down with your fingers. Place each fillet on a baking tray and bake for 12-15 minutes until crispy.
  3. Place the tomatoes, scotch bonnet chilli, red bell pepper and fresh ginger in a blender or food processor with 200ml of water and blend until very smooth.
  4. Heat the sunflower oil in a large cooking pot and sauté 3/4 of the sliced red onions for 2 minutes or until they start to soften.
  5. Add the stew blend to the pot and season with a tablespoon of kombu seaweed, vegetable stock cube and salt to taste. Cover and cook on medium-high heat for 6 minutes.
  6. Carefully submerge the crispy fishless fillets in the stew and switch off the heat. Garnish with the rest of the sliced red onions.
  7. Serve hot with a side or two of your choice, such as boiled rice and peas.

Zero Waste Tip: cooking for one? Store extra portions for later in a sealed container and freeze for up to 4 months.

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