Bahamian Stew Fish
This stew fish is wonderful served with grits, johnny cake, rice or homemade bread.
Tip: When needed, I use a roux of 2 tbsp of flour and water to thicken the stew. Be sure to use a strainer.
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- 2 – 3 lbs fish, cleaned and seasoned (we normally use grouper or snapper)
- 1/3 cup cooking oil
- ¾ cup flour
- 1 small onion, chopped
- 2 tbsp tomato paste (optional)
- salt & pepper to taste