Fish Stew

• Heat 2 tablespoons of oil with 1 clove of garlic and or 1 teaspoon of ginger paste in a saucepan, on low heat.
• Add RO's Pepper sauce with 120 ml of stock.
• Cut 500g fish into bite size chunks and add fish to sauce.
• Allow to simmer gently till fish is cooked.
• Season with salt and pepper to taste.
• Serve with rice, pasta, vegetables or yam.

Tip

For a more exciting dish, add 250g of blanched Spinach, Chard or Kale to your sauce before adding the fish or to make a delicious green vegetable stew.

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