DAHOMEY FISH STEW

Ingredients:

- 3 lbs porgies (or sea bream, scrup, tilapia, or any firm flesh, low-fat fish), cleaned
-flour to dredge fish
- salt and black pepper (to taste)
- ½ cup red palm oil (or cooking oil)
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 cup fish stock or water
- red pepper flakes or cayenne pepper or red pepper (to taste)

Preparation:

1-Cut the fish crosswise, into two-inch sections. Mix the flour, salt, and pepper in a bowl. Roll the fish in the flour mixture.
2-Heat the oil in a skillet. Cook the fish in the oil, turning it until it is golden brown all over. Remove the fish and set aside.
3-Fry the onions in the skillet for a few minutes. Add the tomatoes. Stir and cook for about ten minutes. Add the fish stock (or water). Reduce heat, cover and simmer for ten minutes more.
4-Return the fish to the skillet. Add red pepper if desired. Simmer for 20 to 30 minutes.

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