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Tomato fish stew

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


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


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

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