Fish Stew
Serves Eight (8)
Ingredients
8 hand sized fish fillets
(snapper, cat fish, barramundi or stingray can be used)
2 large onions medium diced
3 red capsicums medium diced
3 green capsicums medium diced
4 tomatoes chopped and diced
2 x 400gm can diced tomatoes
3 tablespoons paprika powder
½ cup canola or olive oil
salt & pepper
Method
Heat oil in electric frypan and fry onions until clear.
Add chopped capsicums and paprika powder and cook for 3 minutes.
Add fresh tomatoes and canned tomatoes and cook until soft.
(add water if liquid is reducing)
Add fish, season with salt and pepper and cook gently until done. Being careful not to break the fish up.
Serve with rice.
Walkabout Chef - Cook for the Family © Steve Sunk
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