Serve this stew, which originated in the Casamance region of Senegal, over rice.
2 lb. skinless red snapper, cod, or orange roughie
½ cup lemon juice
2 tablespoons peanut oil
2 large onions, sliced
1 qt. water
1 habañero pepper, pricked with a fork
Wash the fish in cold water and pat dry with a paper towel.
Rub 1 tablespoon of the lemon juice onto the fish.
In a big skillet, heat the oil.
Cook the onion slices in the oil until they are soft and golden.
Add the water and the habañero pepper to the pan.
Bring the mixture to a boil and add the fish.
Reduce the heat and cook, uncovered, for 10 minutes.
Add the rest of the lemon juice and cook for 3 minutes more.
Serve hot with rice.
preparation time : 30 minutes
country : Senegal (Casamance)
course : fish dish
source : Cooking the West African Way : Revised and expanded to include new low-fat and vegetarian recipes / Bertha Vining Montgomery and Constance Nabwire