ROUGAILLE OF SALTED FISH

1 lb. dried salted fish
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