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Peacock Bass Stew


  • 4 peacock bass cut into steaks and seasoned with salt and black pepper
  • 1 1/2 spoonful flour
  • 1 litre water
  • 6 medium onions cut into quarters
  • 3 bay leaves
  • salt and black pepper to taste
  • cloves for garnish


Put the flour in a large pan on the cooker and mix it without stopping until it goes golden brown. Bring the water to the boil. Then add the potatoes, onions, salt and black pepper, allowing them to cook until the potatoes are almost soft. Add the fish steaks and leave them to cook, taking care to avoid them breaking up. Remove from the heat and serve directly from the pan. Garnish with the bay leaves and one of the onion with cloves stuck in it.