PREP TIME: 40 MINUTESCOOK TIME: 35 MINUTESSERVES: 4-6 INGREDIENTS2 medium red snapper1 medium onion, sliced.4 cloves of garlic, minced.200g tomato paste6 medium tomatoes, pured. cup petite belle pepper, blended.3 dried bay leaves1 large carrot, chopped.2 medium green bell pepper, chopped.1 tsp salt 500ml vegetable oil3 tbsp hard flour For marinade6 cloves of garlic1 small ginger1 tsp anise seeds1 tsp black peppercorn1 tbsp fresh tarragon1 tsp salt DIRECTION Pour garlic into a blender, add ginger, anise seeds, black pepper, fresh tarragon and blend into a smooth mixture. Pour onto the fish, add salt, rub to coat evenly, cover with cling film and let sit for 30 minutes. Heat vegetable oil in a frying pan over medium heat, add flour and carefully place the marinated fish and let fry for 15 minutes or until crispy. Heat vegetable oil in a saucepan over medium heat, add sliced onions, garlic, stir until translucent then add tomato paste, stir and let simmer for 3 minutes. Add tomato pure, kpakposhito, stir and let simmer down for 7 minutes, stirring occasionally. Add salt, bay leaves, stir and let simmer then add carrots, stir and let simmer for 2 minutes and add green bell pepper. Add fried fish, stir and let simmer for 3 minutes. Fish stew ready. Serve with any side dish of your choice.
