TOMATO FISH STEW

Preparation Method :

• Place fish bones, herbs, onion, lemon slice, peppercorns and water in a saucepan. Bring to the boil, then simmer 20 minutes and strain.
• Heat the oil and add the flour. Cook slowly, stirring constantly, until golden brown.
• Add the green pepper, onion and celery, and cook until the flour is a rich dark brown and the vegetables have softened.
• Add stock and the canned tomatoes, tomato puree, salt and allspice. Bring to the boil and then simmer until thick. Add the wine.
• Cut the fish fillets into 5 cm / 2 inch pieces and add to the tomato mixture.
• Cook slowly for about 20 minutes, or until the fish is tender. Gently stir in the parsley. Adjust the seasoning and serve.