Thursday, May 1, 2008

Creole Fish Stew

  • 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
  • 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.

No comments: