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Caribbean Red Snapper Stew

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  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
  Flour 2 Tablespoon
  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
  Salt 1⁄4 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Main Dish
Quick, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes

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