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11 Small Bluefish Stew

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Innovative stew recipe for lovers of fish plates

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11 Small Bluefish Stew

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8 medium-sized young bluefish
2 medium-sized onions
2 carrots
5 cloves of garlic
2 medium-sized potatoes
1 celery root
2 tomatoes
6 tablespoons of oil
1 tablespoon of tomato paste
1 tablespoon of salt
2 water glasses of hot water


Clean the bluefish and wash them thoroughly.  Place the cleaned bluefish in an oiled baking tray (like the ones we have - see images below).  The garlic cloves are minced while the carrots and onions are cubed.  Heat the oil in one of our frying pans (see images below) and then, the onions, carrots and garlic are sautéed.  Cube the potatoes, tomatoes and celery and add them to the pan.  The mixture is sautéed.  After a couple of minutes, add the tomato paste, salt and hot water and cook the mixture for a further five (5) minutes.  This mixture is then poured onto the bluefish in the tray and distributed evenly.  The dish is cooked for half an hour in an oven which has been preheated in 200 degrees.

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