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21 July 2014,11:21 by
J.Sujatha

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TOMATO FISH STEW

Serves :
4

Preparation Time :
25 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Place fish bones, herbs, onion, lemon slice, peppercorns and water in a saucepan. Bring to the boil, then simmer 20 minutes and strain.
  • Heat the oil and add the flour. Cook slowly, stirring constantly, until golden brown.
  • Add the green pepper, onion and celery, and cook until the flour is a rich dark brown and the vegetables have softened.
  • Add stock and the canned tomatoes, tomato puree, salt and allspice. Bring to the boil and then simmer until thick. Add the wine.
  • Cut the fish fillets into 5 cm / 2 inch pieces and add to the tomato mixture.
  • Cook slowly for about 20 minutes, or until the fish is tender. Gently stir in the parsley. Adjust the seasoning and serve.

INGREDIENTS

  • Fish bones
  • 2 bay leaf
  • 2 sprig thyme
  • 4 parsley stalks
  • 4 slices onion
  • 2 lemon slice
  • 8 black peppercorns
  • 100 ml sesame oil
  • 8 tablespoons flour
  • 2 large green pepper, seeded and finely chopped
  • 2 onion, finely chopped
  • 2 stick celery, finely chopped
  • 1 kilogram canned tomatoes
  • 4 tablespoons tomato puree
  • Pinch salt and allspice
  • 8 tablespoons white wine
  • 3 whole plaice, filleted and skinned
  • 4 tablespoons chopped parsley

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