Tomato fish stew

Recipe from: 5/1/1999 12:00:00 AM
Ingredients 12
Servings 5
Time

Ingredients

  • 7
    medium onions, skinned and halved
  • 900
    g
    firm ripe tomatoes
  • 700
    g
    fresh angel fish, tuna or hake
  • 250
    ml
    cake flour
  • 45
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 45
    ml
    chopped mixed herbs
  • 2
    bay leaves
  • 25
    ml
    sugar
  • 30
    ml
    tomato paste
  • 150
    ml
    dry white wine
  • salt and freshly ground black pepper
 

Method

 
Boil the onions in water for 4-5 minutes until just tender. Drain and set aside. Skin the tomatoes by cutting across at the base of each tomato and plunging into boiling water. Leave for about 30 seconds, pour off the water and plunge into cold water. Remove the skins and chop roughly. Cube the fish and dust with seasoned cake flour. Fry rapidly in a little heated oil until golden brown and drain on paper towelling. Place the onions, tomato, garlic, herbs, bay leaves, sugar, tomato paste and wine in a saucepan and bring to the boil. Mash the tomato slightly with a wooden spoon. Reduce the heat and simmer slowly for about 20 minutes. Add the fish and simmer for another 10-15 minutes. Season to taste with salt and pepper and serve hot with rice and greens. Serves 4-6.
 

Read more on: fish/seafood  |  stew  |  shallow-fry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.