Fish Pepper Yam Stew | Tilapia, Potatoes, and Corn

Name: Fish Pepper Yam Stew | Tilapia, Potatoes, and Corn
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 small yam (cut into chunks); 1 medium Yukon gold (cut into chunks); 4 cups low-sodium vegetable or fish broth; salt and pepper (v); 1 tablespoon olive oil; 1 small onion (diced); 1 medium jalapeno (diced); 3 cloves garlic; 1 bunch cilantro; 1/2 tablespoon ground cumin; 1 lime (juiced); 1 stalk celery (small diced); 2 small carrots (peeled and small diced); 1 cup fresh corn kernels; 12 ounces white fish fillets (snapper, grouper, tilapia, or cod, 2-inch chunks)

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Learn how to make a flavorful Fish Pepper Yam Stew with a twist, a hearty one-pot fish stew recipe with tender tilapia, yam, potatoes, and corn, perfect for fans of spicy fish stew and comforting fish and yam stew dishes.

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Citrusy and Zesty Fish Soup

This Fish Pepper Yam Stew bursts with bold flavors from fresh herbs, zesty peppers, and a splash of citrus. It’s more than just a dish—it’s pure comfort. Tender tilapia, hearty potatoes, sweet corn, and yams simmer in a rich, savory broth, creating an easy one-pot meal perfect for cozy dinners and busy weekends.

The great thing about this tropical soup is that you can have it on a hot or cold day.

A Taste of Home and Nostalgia

The inspiration for this Fish Pepper Yam Stew comes from my childhood memories in my grandma’s kitchen. She had a knack for turning simple ingredients into culinary magic, and one dish that stayed with me was her Bahamian Boiled Fish.

I can still picture her big pot bubbling away with chunky white potatoes, meaty grouper, and a peppery broth speckled with loose dark thyme leaves.

The Bahamian Influence

She had spent years in the Bahamas, and her love for seafood and Haitian background created delicious meals—from making a batch of fresh conch salad, stewing snapper, drying cod fish to preserve them, or sauteing them in scotch bonnet spicy bell pepper and onion mix to making steamed vegetables with whole blue crabs—was unmatched.

At one point, I dreamed of becoming a Poissonnier, a dedicated fish chef like Eric Ripert. I was obsessed with perfecting delicate fish dishes because, let’s be honest, fish gets a bad rap when cooked poorly. But life happened, and that path didn’t quite pan out. But there's always a beautiful gift at every turn. And I don't regret a minute of it!

Nigerian Food in Bahamian Roots

This Spicy Fish Stew takes cues from Nigerian Fish Pepper Soup and Bahamian Boiled Fish. Nigerian fish soups are known for their bold heat, aromatic spices, and nourishing broths, while Bahamian soups bring heartiness with chunky vegetables and delicate seafood flavors. Together, they form the soulful backbone of this stew.

The culinary relationship between West Africa, particularly Nigeria, and the Bahamas is a testament to the deep cultural exchanges rooted in history. Traditional Bahamian dishes, such as Bahamian Boiled Fish and Johnny Cake, echo the techniques and ingredients found in West African cuisine, like Nigeria’s Pepper Soup and Akara.

Hence, root vegetables like yams, incorporating seafood and bold seasonings, are shared elements that reflect the influence of enslaved Africans who brought their culinary traditions to the Caribbean.

Beautiful Island, Beautiful People

The Bahamian flag, with its aquamarine, gold, and black, symbolizes the turquoise waters surrounding the islands, the sun’s warmth, and the strength of its people—a reminder of the resilience and unity that also shines through in their cuisine.

Every dish tells a story of cultural interactions, blending flavors, ingredients, and histories that connect continents and preserve shared heritage. Exploring these connections through food bridges the past with the present has become a passion, and I love showing how cultural identity thrives across the globe.

A Shared Culinary History

Nigeria and the Bahamas share an intricate food history rooted in African diaspora traditions. Both cuisines emphasize bold flavors, tubers like yams, and an array of fresh herbs and spices. Learning about my own ancestry—I recently discovered I’m 17% Nigerian—felt like unlocking a treasure chest of flavors.

I also see endless connections between the two cuisines, from fried plantains to greens cooked with crab and pork. Even the green seasoning reminds me of Haitian epis, though Nigerians often blend hot and sweet red peppers, onions, and other aromatics.

For a more traditional-style "fish pepper soup" recipe, try Immaculate Bite's Fish Pepper Soup. And for a traditional Bahamian fish soup that is similar to what I grew up on, check out Uncommon Caribbean and Gypsyplate. Or check out this recipe tutorial from Bodine Victoria.

Yam: The Unsung Hero

From being boiled, fried, or mashed, yam brings texture, substance, and tradition to the table. In this soup, yam acts as both a flavor carrier and a hearty base, making the dish feel like a complete meal. In African cuisine, yam isn’t just a side dish—it’s a cornerstone.

Whether roasted, mashed, or simmered, yams tell a story of sustenance and creativity across the African diaspora. Yams are so versatile and an essential ingredient in West African cuisine.

White vs. Yellow Yams

White yams, with their firm texture and mild, starchy flavor, are often boiled, pounded into fufu, or fried as a snack, while yellow yams have a slightly sweeter taste and softer texture, making them perfect for stews and porridges like Nigeria’s Asaro (yam porridge).

Fresh yams are typically large, cylindrical tubers with rough, brown skin and should feel firm with no soft spots or cracks when shopping for them.

In Haitian cuisine, yams are a key ingredient in bouyon, a hearty soup that combines root vegetables, greens, and meat or fish in a flavorful broth, showcasing yams' ability to absorb spices and enhance the dish’s texture.

Looking for authentic Haitian or Nigerian recipes? Check out Chef Lola's Kitchen (for Nigerian food) and Love for Haitian Food (for Haitian food).

A Scotch Bonnet Twist

If I had to repeat this recipe, I’d swap out the jalapeño for a Scotch bonnet pepper. It’s not just about heat; Scotch bonnet peppers have a fruity undertone that would beautifully complement the citrus and herbs in the broth. Plus, it’s a nod to Nigerian cooking, where this pepper reigns supreme.

Learn more about how to prep scotch bonnet peppers and chilies. Do you know about the Scoville scale? If not, click on the link to learn more.

A Peruvian Broth Influence

Surprisingly, the broth in this Fish and Yam Stew shares some similarities with Aguadito De Pollo, a traditional Peruvian chicken soup. Both broths are deeply flavorful, with herbs, lime juice, and fresh vegetables simmering together to create a rich, soothing, and fresh-tasting liquid green goddess.

For Authentic Peruvian Aquadito De Pollo, check out EatPeru.

Why Corn? Because I Love Corn!

I couldn’t resist adding corn to this Fish stew Recipe. The sweet crunch of corn kernels provides a delightful contrast to the rich, spicy broth. Every bite feels like a little surprise—sweet, juicy, and oh-so-satisfying.

I adore this video and always think of him when eating corn.

So there you have it! This Fish Pepper Yam Stew isn’t just another fish stew recipe; it’s a culinary bridge between cultures, memories, and my love for bold, hearty meals. Now, let’s grab our spoons and dig in!

Ingredients with Steps

In a large Dutch oven, combine yams, potatoes, and low-sodium vegetable or fish broth, seasoning with kosher salt and black pepper. Bring to a gentle simmer over medium-high heat and let cook for about 15 minutes until the tubers are partially tender, offering slight resistance when pierced with a fork.

While they cook, blend olive oil, onion, jalapeño, garlic, cilantro, cumin, and lime juice in a food processor until smooth to create a fragrant herb paste. Once the tubers are halfway cooked, stir in diced celery, carrots, and fresh corn, letting them cook for an additional 5–8 minutes until the carrots are fork-tender.

Add the fish chunks and the herb paste to the pot, gently stirring to avoid breaking the delicate fish pieces. Allow the stew to simmer for about 5 more minutes until the fish is firm and fully cooked.

Remove the pot from the heat and let it rest for 2 minutes to allow the flavors to settle. Serve warm in bowls, optionally garnished with fresh cilantro for added brightness.

Note: This soup recipe was made using local US basic ingredients.

fish broth in a glass pyrex measuring cup.

Fresh tilapia chunks in a clear container.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.

Ingredients

Yam: A starchy tuber commonly used in African, Caribbean, and Latin American cuisines and known for its firm texture.
Tilapia (or White Fish Fillets): This is a common, mild-flavored freshwater fish that often has a firm texture and can hold its shape during cooking in this stew, just like grouper will if you decide to switch.
Low-Sodium Broth: The broth you choose is very important. Taste it before adding it to make the soup base. You want it to be subtle and blend well with the ingredients it will meld with.
Jalapeño: A medium-spicy chili pepper that adds heat and a slightly sweet, grassy flavor to dishes. For a traditional spicy profile, use a scotch bonnet pepper.
Cilantro: This will give the soup a fresh, bright, earthy, citrus-like note to the soup's broth.
Cumin: This spice provides a warm, earthy taste profile.
Lime Juice: Fresh juice from limes adds acidity and brightness, balancing the flavors.
Celery: A crunchy vegetable with a mild, slightly peppery flavor that is considered part of aromatics, which are vegetables added to boost the broth's flavor.
Carrots: This root vegetable will add natural sweetness, texture, and color to the soup.
Corn Kernels: Sweet, juicy seeds from corn cobs that add a pop of sweetness and texture to the soups.

Techniques

Simmer: A cooking method where the liquid is heated just below boiling, allowing flavors to meld together without overcooking delicate ingredients.
Herb Paste: A blended mixture of herbs, spices, and aromatics infuses dishes with concentrated flavor.
Fork-Tender: A term used to describe food that is soft enough to be pierced easily with a fork, indicating it is properly cooked.
Resting Time: After cooking, the soup sits off the heat, allowing flavors to settle and ingredients to absorb the broth fully.
Garnish: A finishing touch added to a dish for visual appeal and extra flavor, such as fresh cilantro.

animated chef maika in full chef uniform and hat.

Video Quick Tips

See the recipe card for quantities below.

Substitutions

Dairy Free

Yay! This soup is already dairy-free.

Gluten-Free

Bonus! This fish yam pepper soup is also gluten-free.

Vegetarian

White Fish: Replace the fish with hearty vegetables like mushrooms, zucchini, canned chickpeas, white beans, or tofu for protein and texture. Use vegetable broth instead of fish broth to maintain a rich, flavorful base.

Convenience

Yam: Substitute with sweet potatoes or regular russet potatoes.
Low-Sodium Vegetable/Fish Broth: Replace with chicken broth or a bouillon/seasoning cube dissolved in water.
Fresh Corn Kernels: Use canned or frozen corn.
Lime Juice: Substitute with fresh or bottled lemon juice.
Cilantro: Use parsley if cilantro isn’t available.
Olive Oil: Swap with vegetable or avocado oil or butter.
Cumin: Use chili powder or taco seasoning for a similar earthy flavor.
Celery: Replace with extra carrots or bell peppers.
Onion: Use spring onions or even while or red onions.
Jalapeño: Swap with red pepper flakes, scotch bonnet, or a pinch of cayenne pepper to match your heat preferences.

Get creative, and use a pepper soup spice mix. Try this Pepper Soup Spice Recipe by Low Carb Africa.

Chili Pepper Substitutions

Here are a few complementary peppers for the Fish Pepper Stew recipe, in order from mild to hot.

Green Anaheim - New Mexican, should be roasted and peeled before use, giving a smoky characteristic. It has heat, but is milder than poblanos, but not as hot as serranos. Tricky: When you find a hot one, they can be hotter than poblanos. So much fun! Sigh.
Poblano - ancho is bigger but not as hot, milder, with a great flavor
(Jalapenos)
Serrano - hotter than jalapenos and smaller in size
Habanero - a super hot chili with a distinctive flavor; I would combine this with poblano peppers. *Habenero peppers might change the taste of this recipe a little, so only use them if you are used to eating this pepper and know the flavor outcome.

Change Heat Level - Modify the tilapia fish pepper soup recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

Fish Pepper Soup: As mentioned above, use your favorite fish; try my favorite Grouper or Snapper. Heck, make catfish pepper soup.
Chicken Pepper Soup: Replace the fish broth with low-sodium chicken broth. Add an 8 to 10-ounce chicken breast with the tubers and simmer until cooked with an internal temperature of 165 degrees Fahrenheit. Then, remove the chicken and let it rest for 5 minutes. Then shred. Add back to the soup when you add the blended herb mixture.
Kid-friendly: keep an eye on the chili pepper amount - serve based on your family's heat tolerance.

Equipment

Large Dutch Oven: The Dutch oven is used to simmer the yams, potatoes, vegetables, and fish in broth, ensuring even heat distribution and retaining moisture during cooking. A large, heavy-bottomed stockpot with a tight-fitting lid can be used as a substitute.
Food Processor: The food processor blends the olive oil, onion, jalapeño, garlic, cilantro, cumin, and lime juice into a smooth, flavorful herb paste. A blender can be used if a food processor isn’t available. For a manual approach, finely chop the ingredients with a sharp knife and mash them together with a mortar and pestle.
Sharp Chef’s Knife: The Chef's knife is essential for chopping vegetables, dicing yams and potatoes, and portioning the fish fillets into chunks. A utility knife can work for smaller tasks, but precision and ease might be compromised.
Cutting Board: Provides a stable surface for safely cutting vegetables, fish, and herbs.
Ladle: The ladle is used to stir the stew gently and serve portions into bowls without breaking delicate fish pieces. A large serving spoon can substitute for ladling.
Tongs: Tongs are helpful for carefully placing fish chunks into the stew and gently adjusting them during cooking. A slotted spoon or even clean hands can be used cautiously.
Wooden Spoon: Used for stirring ingredients without scratching the Dutch oven’s surface. A silicone or plastic spoon can also be used.

Kitchen Must-Haves - Find other tools I use here.

JMC Purchased

Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid Dual Handles Oven Safe up to 500 F or on Stovetop - Use to Marinate, Cook, Bake, Refrigerate and Serve Blue

$72.46

My Rating: ⭐⭐⭐⭐⭐

Purchased: 07/29/23

Update: 08/19/24

My Review: For 125 years, Lodge Cast Iron has been a family-owned company located in South Pittsburg, Tennessee. Their cookware, known for its dependability, is made of rugged, seasoned cast iron for excellent heat retention and durability. This is still my go-to Dutch oven. You'll find it in a lot of my recent videos. It's heavy, durable, non-stick, and it holds heat well. Also, a big lesson: never pre-heat an enameled Dutch oven without oil. This will crack the enamel. I learned this the hard way.

Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid Dual Handles Oven Safe up to 500 F or on Stovetop - Use to Marinate, Cook, Bake, Refrigerate and Serve Blue

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Storage

Refrigerator: Allow the stew to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Freezer: Let the stew cool completely, then portion it into freezer-safe containers or resealable freezer bags. Label with the date and freeze for up to 2 months. Tip: Avoid freezing the stew with fish already added, as fish can become mushy when thawed. Instead, freeze the broth and vegetables, and add fresh fish when reheating.
Reheating: From the Refrigerator: Transfer the stew to a pot and reheat over medium heat, stirring occasionally until fully warmed through.
- From the Freezer: Thaw overnight in the refrigerator, then reheat in a pot over medium heat. Add fresh fish chunks during reheating for the best texture.
- Microwave (Quick Method): Reheat individual portions in a microwave-safe bowl, covered, in 1-minute intervals, stirring between each until hot.

Fish Stew Cooking Tips

Cut Ingredients Uniformly: Dice the yams, potatoes, and vegetables into even-sized pieces to ensure they cook evenly and finish at the same time.
Don’t Overcook the Fish: Add the fish toward the end of cooking and simmer gently for just a few minutes to keep it tender and prevent it from falling apart.
Blend the Herb Paste Smoothly: Make sure the herb paste is well-blended for even distribution of flavors throughout the stew. Scrape down the sides of the food processor as needed.
Layer Ingredients by Cooking Time: Start with the tubers, add firmer vegetables like carrots and celery next, and finish with the fish and herb paste to prevent overcooking.
Let the Stew Rest Before Serving: Allow the stew to sit for a couple of minutes off the heat before serving. This helps the flavors meld together for a richer taste.

Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.

How to Clean and Fillet a Whole Tilapia Fish

Follow the step-by-step instructions below to clean and prep a whole fish for this recipe.

Rinse the Fish: Rinse the whole tilapia under cold water to remove any surface debris.
Remove the Scales: Using a fish scaler or the back of a knife, scrape against the scales from tail to head until the skin is smooth. Rinse again.
Gut the Fish: Make a shallow cut along the belly from the tail to the head. Remove the internal organs, rinse out the cavity, and pat the fish dry with paper towels.
Remove the Head (Optional): Use a sharp knife to cut behind the gills and through the spine if you prefer headless fillets.
Make the First Fillet Cut: Place the fish flat, make an incision behind the gill plate, and run the knife along the backbone, gliding it toward the tail.
Separate the Fillet: Gently lift and cut the fillet away from the rib bones, keeping the knife close to the bones to minimize waste.
Repeat on the Other Side: Flip the fish over and repeat the same process on the second side.
Remove the Skin (Optional): Place the fillet skin-side down, grip the tail end, and run the knife between the skin and flesh while holding it taut.
Trim and Rinse: Remove any remaining bones or dark bloodlines, rinse lightly, and pat dry.

Frequently Asked Questions

Can I use frozen fish instead of fresh fish in Fish Pepper Yam Stew?

Yes, you can use frozen fish fillets, but make sure they are fully thawed and patted dry with paper towels before adding them to the stew. This prevents excess water from diluting the broth and ensures the fish cooks evenly.

What is African yam?

The yellow and white yam is native to Africa. This tuber mostly comes in a cylinder shape with rough, brown, and stringy skin. The interior can also be white or yellow, with slightly different tastes.

Where to find African yam?

You will mostly find this tuber in the West Indies, Caribbean, Latin, or African markets. You might also be lucky to find it at a big chain supermarket.

How to pick an African yam?

When selecting the yam, pick one free of rotten spots and firm to the touch with no flesh cracks. In addition, if the yam is already presented cut (some stores will cut it into 6-inch pieces), be sure not to buy the end pieces, which may be more bitter.

How to store African yam?

Uncut yams can be stored in a cool, dry place for a long. Refrigerating yam can cause changes to the starch, which will eventually change the taste and is not recommended. Use a sharp knife, not a peeler, since the skin is thick. Also, oxidation may occur within a few minutes of being cut, just like a potato.

What type of fish works best for Fish Pepper Yam Stew?

Firm white fish like tilapia, snapper, grouper, or cod are ideal because they hold their shape during cooking and absorb flavors well. Avoid overly delicate fish that might fall apart in the broth.

How can I adjust the spice level in Fish Pepper Yam Stew?

To reduce the heat, use half a jalapeño or remove the seeds. For extra spice, add a Scotch bonnet pepper or a pinch of cayenne pepper while blending the herb paste.

What can I serve with Fish Pepper Yam Stew?

This stew is hearty but pairs beautifully with sliced avocado, crusty bread, white rice, or steamed vegetables for a more filling meal.

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