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