Wednesday, June 18, 2008

Brown Fish Stew

Brown Fish Stew
serves 4

900g/2lb red snapper fillets
juice of 2 limes
2 tablespoons vegetable oil
2 tomatoes, chopped
1 tablespoon pimento berries
1 garlic clove, chopped
1/2 fresh red chilli, seeded and chopped
2 onions, sliced
salt and freshly ground black pepper

• Clean the fish, then rub with the lime juice and pat dry with kitchen paper.
• Heat the oil in a frying pan until smoking. Add the fish and fry on both sides until crisp and brown.
• Drain the oil from the pan, leaving enough to coat the bottom. Add the tomatoes, pimento berries, garlic, chilli and onions. Season with salt and pepper. Sauté until the onion is soft.
• Add 350ml/12fl oz water. Bring to the boil and reduce by half, then cover and simmer for 10 minutes. Serve hot.

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