PREP TIME: 40 MINUTES
COOK TIME: 35 MINUTES
SERVES: 4-6
INGREDIENTS
2 medium red snapper
1 medium onion, sliced.
4 cloves of garlic, minced.
200g tomato paste
6 medium tomatoes, purèed.
½ cup petite belle pepper, blended.
3 dried bay leaves
1 large carrot, chopped.
2 medium green bell pepper, chopped.
1 tsp salt
500ml vegetable oil
3 tbsp hard flour
For marinade
6 cloves of garlic
1 small ginger
1 tsp anise seeds
1 tsp black peppercorn
1 tbsp fresh tarragon
1 ½ tsp salt
DIRECTION
• Pour garlic into a blender, add ginger, anise seeds, black pepper, fresh tarragon and blend into a smooth mixture.
• Pour onto the fish, add salt, rub to coat evenly, cover with cling film and let sit for 30 minutes.
• Heat vegetable oil in a frying pan over medium heat, add flour and carefully place the marinated fish and let fry for 15 minutes or until crispy.
• Heat vegetable oil in a saucepan over medium heat, add sliced onions, garlic, stir until translucent then add tomato paste, stir and let simmer for 3 minutes.
• Add tomato purèe, kpakposhito, stir and let simmer down for 7 minutes, stirring occasionally.
• Add salt, bay leaves, stir and let simmer then add carrots, stir and let simmer for 2 minutes and add green bell pepper.
• Add fried fish, stir and let simmer for 3 minutes.
• Fish stew ready. Serve with any side dish of your choice.
