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

METHOD:

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.