BORGES FRIED FISH TOMATO STEW

PREP TIME 30 MINUTES

COOK TIME 35 MINUTES

SERVES 4 - 6 PEOPLE


Ingredients

  • 1 Medium Red Snapper
  • 1 Small Onion (Chopped)
  • 1 Small Ginger (Chopped)
  • 4 Cloves of Garlic
  • 1 Tsp of Fennel Seeds
  • 1 Tsp of Black Peppercorn
  • ¼ Cup of Petite Belle Pepper
  • ¼ Cup of Borges Olive Oil (Blending)
  • 600ml Borges Olive Oil (Frying)
  • 1 Tbsp of Salt
  • For the Stew;
  • A Sprig of Fresh Rosemary
  • 1 Medium Onion (Slices)
  • 3 Cloves of Garlic (Crushed)
  • 200g Tomato Paste
  • ¼ Cup of Blended Petite Belle Pepper (Kpakposhito)
  • 4 Medium Tomatoes (Pureed)
  • 1 ½ Tsp of Salt
  • 1 Medium Green Bell Pepper (Diced)

Directions

  1. Pour the onion into a blender, add ginger, garlic, fennel seeds, black pepper, petite belle pepper, 1/4 cup of Borges olive oil and blend into a smooth mixture.
  2. Pour onto the cut fish, add salt, rub into the fish, then cover with cling film to marinate for 30 minutes.
  3. Heat 600ml of Borges olive oil in a pan over medium heat, add flour and carefully drop the fish into the heated oil.
  4. Fry on each side for 7 minutes and take from the oil. Scoop out the oil leaving about one-fourth in the pan.
  5. Add a sprig of fresh rosemary, onion, crushed garlic, stir until translucent, then add the tomato paste, stir and let simmer for 5 minutes.
  6. Add the blended kpakposhito, pureed tomatoes, fish marinade, salt, stir and let simmer down for 10-15 minutes, stirring occasionally.
  7. Add the fried fish, diced green bell pepper and let simmer for 3 minutes before taking it off heat.
  8. Fried fish stew ready to serve.

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