Thursday, 10 October 2013

SPICY FISH STEW

CHEF BB
SPICY FISH STEW
INGREDIENT

White fish fillet              450 gm
Olive oil                         1 tbsp
Garlic, crushed             2 cloves
Cumin Pd                      1 tsp
Paprika Pd                    ½ tsp
Tomatoes chopped     200 gm
Bell pepper, chunks    1 no
Coriander, chopped    1 tsp
Lemon, wedges           1 no

METHOD OF PREPARATION
1.   Heat oil in a saucepan. Tip in the garlic, cumin and paprika and cook for 1 min.
2.   Add 100ml water and the tomatoes. Bring to the boil, and then turn down the heat.
3.   Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins.
4.   Serve with coriander and a wedge of lemon.


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