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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Need to feed a crew on a chilly day? This is the recipe for you - hearty, warming and, best of all, simple for the cook. Ingredients:
10 lbs mixed fresh fish |
salt |
200 ml olive oil |
6 red onions, sliced thinly |
8 garlic cloves, chopped |
1/2 cup parsley, chopped |
2 kg tomatoes, peeled, seeded and cut into small pieces |
1 dash vinegar |
8 black peppercorns |
1 dash piri-piri or 1 dash hot sauce |
2 fresh chili peppers, seeded and chopped |
2 bay leaves |
freshly grated nutmeg |
3 green peppers, seeded and cut into strips |
25 g butter |
12 slices bread, cut 1 inch thick |
Directions:
1. Trim and clean the fish and salt slightly.
2. Set aside.
3. Pour the olive oil into a large flameproof casserole.
4. Heat, then add the onions and brown.
5. Add the garlic, parsley, chillies and bay leaves, then add the tomatoes and vinegar.
6. Stew for a while, stirring occasionally.
7. Do not allow the ingredients to burn and stick.
8. Pour over a little water and add the peppercorns, piri piri sauce, salt and nutmeg to taste.
9. Bring to the boil.
10. Meanwhile, rinse the fish to remove the excess salt.
11. Cut into slices.
12. Add the fish to the stew in layers, with the tougher fish at the bottom.
13. Layer the strips of green pepper between each layer of fish.
14. Spread the butter over the bread.
15. Place the bread over the top of the dish.
16. Cover and cook over a low heat, shaking the casserole from time to time to prevent sticking; do not uncover.
17. When the contents begin to boil, and the liquid has soaked and covered the bread completely, the dish is ready to serve.
18. Place a slice of bread on each plate and ladle over the rest of the stew.
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