Caribbean and African Cooking: Fish and Pumpkin Stew

There are ways of combining vegetables with fish or shell-fish which is sometimes useful for disguising some 'boring' vegetables. Pumpkin and fish, enhanced by a sprinkling of nutmeg, is one them. This stew should be thick and hearty. As a serving accompaniment I suggest baked sweet potatoes or boiled root vegetables.

Serves 3—4

1 1/4 lb white fish fillet,
skinned
salt and black pepper, to taste
2 cloves garlic, crushed 2 tbsp lemon juice flour for dusting
oil for frying
1 medium onion, chopped
3 medium tomatoes, peeled
and chopped 1/4 lb pumpkin, peeled and
chopped
1 sprig parsley, finely chopped
2 tbsp milk 1 cup stock
a little grated nutmeg


Wash the fillet and rub with salt, black pepper, garlic and lemon juice. Leave to marinate for a few hours or use without marinating. Cut the fish into small portions (approximately 2 in squares), pat dry, dust in flour, fry lightly on both sides and drain on paper towels. Set aside. Fry the onion and tomatoes in a little oil for a few minutes, then add the pumpkin, parsley, pepper, salt, milk and stock. Stir and simmer until the pumpkin is cooked and grate a little nutmeg over the stew. Lastly, add the fish to the pumpkin stew, and simmer gently for a few minutes.