Bahamian stew fish – fish in brown gravy

Ingredients

• 700 g firm white fish fillet
• 400 g diced potatoes
• 1 chopped onion
• 1 chopped celery stalk
• 2 chopped garlic cloves
• 2 chopped tomatoes
• 3 tbsp plain flour
• 4 tbsp oil
• 7 dl fish stock
• 1 tsp dried thyme
• 1 lime
• salt and pepper

Method

1. 1Portion and season fish and briefly brown in 1 tbsp oil. Lift out; it need not be cooked through yet.
2. 2Heat remaining oil and stir in flour. Cook over medium heat, stirring, for 5–8 minutes until nut brown without burning.
3. 3Add onion, celery and garlic and sauté for 3 minutes. Gradually add stock, then tomatoes, potatoes and thyme. Cook for 20 minutes until potatoes are tender.
4. 4Add fish and gently cook for 8–10 minutes until cooked through. Season with lime, salt and pepper.