FULL RECIPE FOR STEAMED FISH FILLETIngredients 1 kg wild haddock fillets* 1 onion 6-7 garlic cloves 6 small green peppers (2 cubanelle peppers) 2 cups tomato pure (or 2 grated tomatoes) 1 tbsp ( 15mL) butter 2 tbsp olive oil 2 tbsp sweet red and chili sauce 2 cups water 4-6 dry bay leaves 1 tsp black peppercorns 2 tsp salt 6-7 sprigs fresh parsley (*) you can also use Halibut, Cod, Sea bass, Sea bream, Snapper, Trout for this recipe Directions PREPARATION Peel, wash, and dice the onion then, place into a large and shallow pot. Mince the garlic cloves and add to the pot Wash and mince the parsley and set aside Wash the peppers and remove their seeds, chop into small pieces, and set aside Wash and drain the fish fillets, cut into smaller serving pieces, and set aside. COOKING Place the pot on the stove at medium heat, stir the onion and garlic with 1 tbsp of butter for 2 minutes. Add 2 tbsp of olive oil and green peppers, and saute for 2 minutes. Then, add 2 cups of tomato pure, 2 cups of water, 4 dried bay leaves, 1 tbsp of black peppercorns, 2 tsp of salt, 1 tsp of sugar, 2 tbsp of sweet red chily sauce, and the parsley. Then, add the fish into the mixture. Make sure that all the pieces are submerged in the sauce. Cover the pot with a lid and bring the heat down; After mixture boils, let the fish cook for 20 minutes until the meat of the fish turns to white and the sauce achieves a thicker consistency. SERVING The rich flavours in the sauce will refine the taste of the fish. Extra ground black pepper and fresh herbs are optional but recommended for a most divine experience Steamed green vegetables enhance the freshness and lightness of the dish and turn a simple meal into this amazing feast Bon Appetite! Best way to say thank you; SUBSCRIBE https://youtu.be/ksklOGmCPzI
