Caribbean and African Cooking: Haddock Creolese

This is an easy-to-cook way of serving an appetizing fish stew. Cut the fillet of haddock into 'fish stick' portions, which usually appeal to children and adults who don't like fish very mucn' especially when it appears in huge portions. Use any white fish, filleted and ask the fishmonger to remove the skin from the fillet. Wholewheat flour is best for coating, as it keeps the fish firm and crunchy, yet succulent. Ideal for a supper party, accompanying other main dishes.

Serves 4

THE FISH

1 tbsp seasoning mix
1 haddock fillet, skinned, approximately 1 1/2 lb
wholewheat flour, seasoned
1/2 lemon
oil for frying

Rinse the fillet in cold water and pat dry with paper towels. Squeeze lemon over the fish. Season both sides of the fish fillet, patting the seasoning into the fish. Leave to marinate, if desired. Pat dry, from excess lemon juice and cut into pieces 3 in X 1 1/2 in. Dip in seasoned flour and fry in hot oil, turning on each side for only a few minutes, to make firm. There is no need to cook through. Drain on paper towels.

THE SAUCE
2 1/4 cups stock or 3/4 stock and 1/4 white wine
1 tbsp margarine or butter
1 onion, finely chopped
1 sprig thyme
2 cloves garlic, crushed
1 piece hot pepper 1 green or red pepper, seeded and chopped
1 tsp sugar
4 tomatoes, peeled and chopped
salt, to taste

In a saucepan, saute the onions and garlic in margarine. Add the pepper and tomatoes, cook for a few minutes, then add the rest of the ingredients and simmer gently for 15 minutes. Lay the cooked fish in a clean frying pan and pour over the sauce. Simmer gently for 5-10 minutes, adding more stock if needed.