Creole Fish Stew

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=89

Ingredients:

• 2 whole red bream or large snapper prepared and cut into 1 inch pieces
• 2 tbsp spice seasoning
• 2 tbsp malt vinegar
• flour, for dusting
• oil, for frying

For Sauce:

• 2 tbsp vegetable oil
• 1 tbsp butter
• 1 onion, finely chopped
• 10oz fresh tomatoes, peeled and finely chopped
• 2 garlic cloves, crushed
• 2 thyme springs
• 2 1/2 cups fish stock or water
• 1/2 tsp cinnamon
• 1 hot chilli pepper, chopped
• 8oz green and red pepper, finely chopped
• salt
• oregano springs, to garnish

Directions:

• Sprinkle the fish with the spice seasoning and vinegar, turning to coat.
• Set aside to marinate for at least 2 hours.
• When ready to cook, place a little flour on a large plate and coat with fish pieces, shaking off any excess pieces.
• Heat a little oil in a large frying pan and fry the fish pieces for about 5 minutes until golden brown, then set aside to finish cooking in the sauce.
• To make the sauce, heat the oil & butter in a large pan and stir-fry the onion for 5 minutes. Add tomatoes, garlic, and thyme, stir well and simmer for 5 minutes.
• Stir in stock or water, cinnamon and hot pepper.
• Add the fish pieces and the chopped peppers.
• Simmer until the fish is cooked through, and the stock has reduced to a thick sauce.
• Adjust the seasoning with salt.
• Serve hot, garnish with oregano.