Creamy Fish Stew

Name: Creamy Fish Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: South African
Ingredients: 1 onion, finely chopped; 2 green peppers, chopped (seeded); 15 ml oil; 1 kg frozen fish fillets; 1 ml Robertsons black pepper to taste; the juice of 1 lemon; 250 ml cake flour; 48 g (1 sachet) Knorr chicken and Mushroom Pan dry-cook-in sauce; 30 ml tomato paste; 30 ml chutney; 1 pinch Robertsons rosemary; 10 ml finely parsley, chopped; 400 ml milk

6 People
40 min.
easy

Simple fish recipes can be tough to find. This different yet tasty recipe shows you how to make a stew using fish instead of red meat.

Ingredients

1 onion, finely chopped
2 green peppers, chopped (seeded)
15 ml oil
1 kg frozen fish fillets
1 ml Robertsons black pepper to taste
the juice of 1 lemon
250 ml cake flour
48 g (1 sachet) Knorr chicken and Mushroom Pan dry-cook-in sauce
30 ml tomato paste
30 ml chutney
1 pinch Robertsons rosemary
10 ml finely parsley, chopped
400 ml milk

Cooking Method

Heat oil in a frying pan and sautè the onions and green peppers for a few minutes.
Remove from the pan and set aside.
Season the fish Robertsons black pepper.
Squeeze lemon juice over it and roll in flour.
Fry the fish until browned on both sides.
Add the onion mixture, milk, Knorr Chicken & Mushroom Pan Dry Cook-in-Sauce, tomato paste and Robertsons Rosemary.
Reduce heat and simmer for 5 minutes until the fish is done and the sauce has reduced slightly.
Scatter the parsley on top and serve with rice.