Caribbean Red Snapper Stew
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Dark rum||2 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Red snapper/Sea bass fillets||1 Pound, cut into 1 1/2-inch squares|
|Olive oil||1 Tablespoon|
|Onion||1 Medium, cut in to small chunks|
|Tomato paste||2 Teaspoon|
|Green bell pepper||1 Medium, cut into 3/4-inch pieces|
|Fish broth/Bottled clam juice / reduced-sodium chicken broth||2 Cup (32 tbs)|
|Tomatoes||2 Medium, coarsely chopped|
|Mango||1 Medium, peeled and cut into 3/4-inch pieces|
1. In a bowl, combine the wine, rum, ginger, garlic, and black pepper. Marinate the fish pieces in this mixture for 30 minutes in the refrigerator.
2. In a large pot, warm the oil over medium heat. Add the onion and cook, stirring occasionally, until it begins to brown, 6 to 8 minutes. Stir in the flour, then the tomato paste and bell pepper. Gradually whisk in the broth. Drain the marinade from the fish and add it to the pot. Bring the liquid to a simmer and cook for 3 minutes.
3. Add the fish, tomatoes, mango, and salt. Cover the pot, reduce the heat to medium-low, and simmer the stew until the fish is opaque and flakes easily, about 7 minutes. Serve hot.