Page 99 - CMC Recipe Book

Method
Cut the fish into chunks, place in a large bowl, pour over the lemon juice and sprinkle on the chilli powder and pepper.
Stir carefully and leave to marinate for 1 hour in the fridge.
Wash, peel and finely slice the onions.
Heat the oil in a large saucepan and fry the onions until soft.
Add the fish, tomato puree, thyme and bay leaves, add 4.25 litres of boiling water.
Stirring carefully, bring the stew to the boil and simmer for 10-12 minutes.
Remove from the heat and take out the bay leaves, place into dishes to serve.