Toothfish Stew
Provided by Ian Thomson OBE, Director of Argos Oceanic Ltd, whose vessels Argos Georgia, Argos Helena and Argos Froyanes all fish in South Georgia
serves 2 – 4
Ingredients
2 large onions
2 large red peppers
2 cloves garlic
2 fish stock cubes
1 – 2 lbs potatoes
1 – 1.5lbs toothfish
2 pints hot water
3 tablespoons of olive oil
To make
- Chop onions and peel garlic. Chop red peppers into large pieces. Peel and chop potatoes into large chunks or leave small potatoes whole. Chop toothfish into 1 inch cubes
- Put oil in large pan and cook red peppers until soft
- Add and gently fry onions and garlic until soft and full golden in colour
- Add stock cubes to hot water and pour into pan
- Add potatoes, cover and cook until potatoes are cooked through
- When all the above ingredients are cooked, remove cover, add fish steaks and cook gently for 6 – 10 minutes until fish is tender.
