Caramelized Tomato Stew with Red Snapper

Ingredients for Stew

  • 4 medium fresh tomatoes

  • 3 Tablespoons EssieSpice Mango Chili Medley

  • 1 stick of ginger (Enough to yield two tablespoons)

  • 3 medium onions sliced

  • 2 scotch bonnet/habanero peppers

  • 1/2 Cup Coconut Oil

  • 3 Tablespoons EssieSpice Coco-For-Garlic Sauce

  • 1 Cup tomato sauce

  • 2 Tablespoons Tomato puree

  • 3 Cloves of garlic

  • Salt to taste

Ingredients for Fish

Prep for Fish

  1. Clean fish and cut into three palm sized servings each

  2. Salt to taste

  3. Add EssieSpice Mango Chili Medley, rub all over and allow to marinate for 30 minutes

  4. Heat a frying pan on high heat and add coconut oil

  5. Slowly fry fish in oil for about 5 minutes on each side on medium to high heat, turning only once to avoid breaking fish

  6. Remove from oil and allow to rest

Preparation of Stew

  1. Blend fresh tomatoes, garlic, hot pepper and ginger until completely smooth. You can add a cup of water to help it all blend together.

  2. In a large deep large pot, add coconut oil and allow to heat up on medium to high heat

  3. Once the oil is hot, which will be in about 2 minutes, add sliced onions and reduce heat to medium and slowly caramelize onions. This will take about 20-25 minutes.

  4. Add the tomato sauce, tomato paste, blended mixture, EssieSpice Coco-For-Garlic and Mango Chili Medley sauce and stir till everything is evenly mixed.

  5. Allow it to boil for about 10 minutes stirring frequently

  6. Reduce heat to a medium-low range and allow the sauce to simmer for 1 hour. Yes this is where the magic happens. All the sweetness is going to slowly emerge as it slowly reduces the sauce.

  7. Add fried Red Snapper and stir until all fish is evenly coated. Allow to continue to simmer for another 5-8 minutes with the fish in the sauce and it’s ready. Serve with Yams, Potatoes, Rice, Quinoa or Fonio.

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Essie Bartels