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Ghanan   -   Nsonlo Sutulu (Stewed Fish)   adapted from West African Cook Book by Ellen Gibson Wilson

  • 4 Medium Perch Fillet
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Flour
  • 3 Tablespoons Olive Oil
  • 1 Small Onion -- Chopped
  • 1 Can Tomatoes -- Chopped
  • 1 Can Tomato Paste
  • 1/2 Teaspoon Crushed Red Pepper
  • 2 Cups Chicken Broth
  • 1/4 Cup Mint -- Chopped
Directions Mix salt with flour and rub onto the fish. Saute fish in oil until lightly browned. Remove and set aside. Saute onion in same pan for 5 minutes. Add tomatoes and saute for 5 minutes. Add tomato paste, red pepper and broth. Bring to simmer and cook for 25 minutes. Return fish to the sauce and bring back to a serving temperature. Serve fish topped with sauce, sprinkled with mint.
Serves 4
Time to Make 0:00

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