Stewed Fish

Ingredients

• 2 – 3 fish (2 lbs) 900 g
• 2 green plantain (sliced 2" in length)
• 2 cocoa (½ lb – ¾ lb) 225-340 g
• 1 grated coconut (1 cup thick cream) 250 ml
• habanero pepper (seeded and chopped)
• 1 tsp salt 5 ml
• ¼ tsp black pepper 2 ml
• ¼ thyme 2 ml
• 2 tbsp margarine 30 ml
• 2 tbsp flour
• 1 onion (sliced)

Directions

1. Clean, dry, season and half fry the fish. Set aside.
2. Grate coconut (add 1 cup water, squeeze and strain to get thick cream).
3. Boil green plantain and cocoa in about 2 – 3 cups water.
4. Add to liquid with plantains and cocoa.
5. Add habanero pepper.
6. In frying pan, brown 2 tbsp margarine with 2 tbsp flour.
7. Add 1 cup water gradually to make a brown sauce.
8. Add sauce and slice onion to stew.
9. Lastly, add coconut cream.
10. Season to taste.