ROUGAILLE OF SALTED FISH

1 lb. dried salted fish

¼ cup oil

4 onions, chopped

2 sprigs parsley, chopped

6 scallions, chopped

1 cup cherry tomatoes

2 cloves garlic, minced

2 tsp. fresh ginger, grated, or 1 tsp. ground ginger

Soak fish in cool water for several hours. In a heavy skillet, heat oil to a moderate temperature. Drain fish and pat dry, then fry gently in the oil for 5 or 6 minutes. Add onions, parsley, scallions and tomatoes, and stir frequently until onions are soft and transparent. Then reduce heat, add garlic and ginger, and simmer for 15 - 20 minutes or until fish is cooked and flavours have blended. Serve with rice.

Serves 4.

country : Mauritius

course : fish dish

source : The Africa News Cookbook : African Cooking for Western Kitchens / Tami Hultman