Madagascar Freshwater Fish Stew with Tomatoes and Rice

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Trondro Gasy is a beloved everyday dish from Madagascar's central highlands, where freshwater tilapia or black bass is gently simmered in a bright tomato and ginger sauce. The fish is never overwhelmed by spices, letting its clean flavor shine through a savory stew spooned over fluffy white rice. A few handfuls of leafy greens stirred in at the end give the dish its characteristic Malagasy home-cooked character.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 7 gSugar
• 32 gProtein
• 620 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fish

• 4 fresh tilapia fillets (about 6 oz each), pin bones removed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice

For the stew base

• 3 tablespoons vegetable oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 medium tomatoes, grated (about 1 cup pulp)
• 1 tablespoon tomato paste
• 1/2 teaspoon ground turmeric
• 1 cup low-sodium chicken or vegetable broth
• 1 bay leaf

For the greens and rice

• 4 cups baby spinach or chopped brèdes mafana leaves
• 2 cups long-grain white rice, rinsed
• 3 1/2 cups water
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh parsley or cilantro

Directions

1. Season the tilapia fillets all over with salt, pepper, and lemon juice. Set aside to marinate while you prep the aromatics, about 10 minutes.
2. Heat the vegetable oil in a wide, heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring often, until softened and lightly golden, about 6 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
3. Add the grated tomatoes, tomato paste, and turmeric to the pot. Cook, stirring frequently, until the mixture thickens and the oil begins to separate at the edges, about 7 minutes.
4. Pour in the broth, add the bay leaf, and bring to a gentle simmer. Carefully nestle the tilapia fillets into the sauce, spooning some of the tomato mixture over the tops. Cover and simmer over low heat for 8 minutes, until the fish flakes easily when tested with a fork.
5. While the fish cooks, combine the rinsed rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
6. Stir the spinach or brèdes mafana into the stew and cook just until wilted, about 2 minutes. Remove the bay leaf and taste for seasoning, adding more salt as needed.
7. Fluff the rice with a fork and divide among four shallow bowls. Lift the fish fillets from the stew with a slotted spoon and place on top of the rice. Spoon the tomato sauce and greens generously over the fish and rice, garnish with parsley or cilantro, and serve hot.

Cook’s Notes

• Choose a firm, flaky freshwater fish like tilapia, black bass, or even catfish; the stew works well with whole small fish too, just reduce simmer time to about 5 minutes.
• Fresh ginger is essential here – the warm citrusy bite is what defines the Malagasy character of the dish. Do not substitute ground ginger.
• If brèdes mafana (paracetamol leaves) are unavailable, baby spinach, mustard greens, or amaranth leaves are excellent substitutes and wilt beautifully into the sauce.
• For a heartier meal, add a peeled and diced waxy potato along with the broth so it cooks down with the tomatoes.
• The stew tastes even better the next day; reheat gently with a splash of water and serve with freshly steamed rice.

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