Fante Fish Stew


  • 1/4 cup cooking oil
  • 1 lb. fish fillets
  • 1/2 cup chopped onion
  • 1 can tomato paste (6oz.)
  • 1 1/2 cups water
  • 1 tsp. salt
  • Ad
  • 1/2 tsp. black pepper
  • 1/2 tsp. crushed red pepper


Heat oil to 350 degrees F. Dredge fillets in flour and brown evenly on both sides. Remove and set aside. Saute chopped onion in same skillet until brown. Stir in tomato paste. Gradually add water till blended. Stir in spices and adjust to taste. Bring to a simmer and gently add fillets. Simmer for 10 minutes. Serve over rice.

By Robin from Washington, IA


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