Prep 20 mins
Cook 40 mins
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.
- 10 lbs mixed fresh fish
- 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
- Trim and clean the fish and salt slightly.
- Set aside.
- Pour the olive oil into a large flameproof casserole.
- Heat, then add the onions and brown.
- Add the garlic, parsley, chillies and bay leaves, then add the tomatoes and vinegar.
- Stew for a while, stirring occasionally.
- Do not allow the ingredients to burn and stick.
- Pour over a little water and add the peppercorns, piri piri sauce, salt and nutmeg to taste.
- Bring to the boil.
- Meanwhile, rinse the fish to remove the excess salt.
- Cut into slices.
- Add the fish to the stew in layers, with the tougher fish at the bottom.
- Layer the strips of green pepper between each layer of fish.
- Spread the butter over the bread.
- Place the bread over the top of the dish.
- Cover and cook over a low heat, shaking the casserole from time to time to prevent sticking; do not uncover.
- When the contents begin to boil, and the liquid has soaked and covered the bread completely, the dish is ready to serve.
- Place a slice of bread on each plate and ladle over the rest of the stew.