Saint Lucian Creole Fish Stew

Ingredients:

Oil, for frying

Flour, for dusting

2 tablespoons spice seasoning

2 tablespoons of malt vinegar

2 whole red bream or large snapper - prepared and cut into 1 inch pieces

For Sauce:

2 thyme springs

1 tablespoon of butter

1 onion finely chopped

2 garlic cloves crushed

1/2 teaspoon of cinnamon

10 ounces of fresh tomatoes - peeled and finely chopped

1 hot chilli pepper chopped

Oregano springs to garnish

2 tablespoons of vegetable oil

2 1/2 cups of fish stock or water

8 ounces of green and red pepper, finely chopped

Salt to taste

Cooking Instructions:

Sprinkle the fish with the spice seasoning and vinegar, turning to coat. Set aside to marinate for at least 2 hours. When ready to cook, place a little flour on a large plate and coat with the fish pieces, shaking off any excess pieces. Heat a little oil in a large frying pan and fry the fish pieces for about 5 minutes until golden brown, and set aside to finish cooking in the sauce. To make the sauce, heat the oil and butter in a large pan and stir-fry the onion for 5 minutes Add the tomatoes, garlic, and thyme, stir well and simmer for 5 minutes. Now stir in the stock or water, cinnamon and hot pepper. Next add the fish pieces and the chopped peppers. Now Simmer until the fish is cooked through, and the stock has reduced to a thick sauce. Finally, adjust the seasoning with the salt. Serve hot, garnish with oregano.

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