Any firm-fleshed white fish may be used in this stew.
- To cook: olive oil
- 2 onions, thinly sliced
- 100 ml dry white wine
- 2 tbsp tomato paste
- 1 tsp cayenne
- ½ tsp sweet paprika
- 8 2cm-thick snapper cutlets (about 125gm each)
- To serve: steamed long-grain rice, optional.
- 1Heat 1 tbsp oil in a large frying pan, add onions and cook over medium heat for 5 minutes or until soft. Add wine, 100ml water, tomato paste and spices and cook for another 10 minutes, then season to taste with sea salt. Spread mixture over the base of 4 small or 1 large baking dish.
- 2Season fish to taste with salt and black pepper. Heat 1 tbsp oil in a frying pan and cook cutlets over medium heat for 2 minutes on each side or until golden, then place fish on top of onion mixture. Bake at 180C for 20 minutes or until tender, then serve immediately, with steamed rice passed separately, if using.
Drink Suggestion: Crisp, dry, grenache-based rosé from Spain, Provence or Macedonia.