3 - 4 lb whole fish (like blue snapper)
3 onions, finely chopped
3 Maggi cubes
2 cans tomato paste
6 cups of water
2 - 3 inches of oil

Using a sharp knife, cut deep slits into the fish. Be careful not to slice all the way through. Stuff the slits with the Roff. Heat the oil in a large, heavy skillet or pot, and brown the fish on both sides. Remove the browned fish and drain on absorbent paper. Drain the pot of all but a few tablespoons of oil. To this, add onions, Maggi cubes, tomato paste, and water. Let simmer.

Serves 4.


country : Senegal

course : fish dish


source : Donna Polakowski [IRE_Potluck]