1 cup California Raisins
2 pcs Red Snapper, 1.2 kg each, filleted
1 cup Cherry Tomatoes
100 g Onions
10 g Garlic
10 g Ginger
1 tsp Cumin
1 tsp Turmeric
1 tsp Paprika
1 tbsp Tomato Paste
½ cup Red Bell Peppers
½ cup Green Bell Peppers
¼ cup Olives
1 tbsp Cilantro
1 tbsp Parsley
1 cup Chicken Stock
Method
1
In a pan, sweat onions, garic and ginger until soft but not browned.
2
Add cumin, turmeric and paprika. Cook for 2 minutes or until fragrant.
3
Add tomato paste and cook for another 2 minutes. Add California Raisins, tomato paste, bell peppers olives, cilantro and parsley. Saute for 2 minutes.
4
Add chicken stock, bring to a boil then simmer until the vegetables are tender. Season to taste.
5
Add the fish on top of the stew. Cover pan with a lid. Cook for 5 to 7 minutes until fish is flaky.
Ingredients
1 cup California Raisins
2 pcs Red Snapper, 1.2 kg each, filleted
1 cup Cherry Tomatoes
100 g Onions
10 g Garlic
10 g Ginger
1 tsp Cumin
1 tsp Turmeric
1 tsp Paprika
1 tbsp Tomato Paste
½ cup Red Bell Peppers
½ cup Green Bell Peppers
¼ cup Olives
1 tbsp Cilantro
1 tbsp Parsley
1 cup Chicken Stock