GOOD OL' FISH STEW...

Considering how much i like fish, it's a wonder i don't eat it more often, it has fallen into the category of those foods i eat when i have a particular craving. I craved, i cooked and it hit the spot!

1 Large Tilapia (scaled, gutted and cut into pieces)

Vegetable oil

5 Medium Sized Tomatoes

5 Red bell peppers or tatashe

1 Onion

1 Teaspoon Fish seasoning

2 Cups fish stock

Curry and thyme

Bay leaves

2 Tablespoons tomato puree

Garlic and ginger

Salt and pepper

2 Seasoning cubes

Scent leaf

Marinade fish with garlic, ginger, pepper, fish seasoning, salt and pepper and pop in the fridge for 1 hour.

While your fish chills out, blend onions with bell peppers, a little more garlic and ginger, tomatoes. Pour into a dry pot and allow to cook until all the water has boiled away, this will shorten your cooking time and get rid of that raw tomato tangy taste faster. Set aside.

Some shops sell packed stock (fish, chicken, beef) but if you can't find any to buy just make yours. It will cost you the head of your fish though, for you fish head lovers. If you can't get fish bones/fins to buy (from larger fish, yes you can ask for it in bigger shops that have a large range of seafood), cut the head, tail and fins off your fish, toss into a pot and add water to just about cover it. Season, add carrots, onions and celery and allow to boil for 20 minutes. Take out the chunks and strain out the broth and voila!

Heat up some oil and carefully place fish into pan/pot. Don't overcrowd the pan or you'll beak the fish up trying to turn it and the fish won;t get enough oil and start to soften instead of crisp up. Allow it to fry for about 4 - 5 minutes before you try to turn it or you will break up the fish.

When the fish is cooked take it out of the oil and set aside.

Take out excess oil until you have just about a laddle full, add boiled tomato mix and tomato puree and allow to fry for about 10 minutes. Taste for seasoning and add salt and pepper as desired. Bay leaves need to be added towards the beginning of the cooking process for the flavour to permeate your stew.

Add fish stock and allow to cook for another 10 - 15 mins or until your stew is a thick as desired, if its too thick, add more stock or water.

Cut up your scent leaf for an extra spicy flavour, stir properly then re-introduce your fish.

Cook for another 5 minutes and take off the heat.

 Serve up and enjoy!

:)