1 kg/2 1/4 lb) white fish fillets
8 oz (225 g) fish bones and trimmings
3 green peppers, seeded and sliced
3 onions, sliced
3 carrots, sliced
2 bay leaves, split in half
2 cm (3/4 inch) fresh root ginger, peeled, and finely chopped
1 blade of mace salt
30 ml/2 tbsp groundnut (peanut) oil
1/3 cup (3 fl oz) 90 ml malt vinegar
45 ml/3 tbsp sunflower or corn oil
1. Put the fish bones and trimmings in a large saucepan with the peppers, onions, carrots, bay leaves and ginger. Add the peppercorns and mace, with salt to taste. Pour in 350 ml/12 fl oz water, bring to the boil and simmer uncovered for 35 minutes. Add the groundnut oil and vinegar and simmer for 2 minutes more. Strain the stock, reserving the vegetables as accompaniments for the fish, if liked. Keep hot.
2. Heat the sunflower or corn oil in a large frying pan, add the fish fillets and fry for 7-8 minutes, turning once, until just browned. Remove the fish from the oil with a slotted spoon and drain on absorbent kitchen paper.
3. Place the fish fillets in a warmed serving dish, pour the reserved stock over and serve at once, with the reserved vegetables.
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