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Ingredients

1 kilogram (roughly 2 pounds) fish steaks (I am using red headless, but you can use hake, mackerel, or croaker fish)

1 cup vegetable oil, or palm oil, or groundnut oil

1 ? medium onions, chopped, reserve ⒈／⒋ of 1 onion for later

2 large red bell peppers

1 can chopped tomatoes or 6 medium Roma tomatoes

1 Scotch bonnet chili pepper

Salt to taste

1⒈／⒉ tablespoons chicken bouillon powder, or any stock cube of choice

1 lemon

Fresh basil or scent leaves

Fish Marinade

1 teaspoon garlic granules

1 teaspoon ginger powder

1 teaspoon dried parsley

1 teaspoon onion powder

1 teaspoon of bouillon powder

Instructions

Prep the fish: Descale fish and cut into steaks, add to a bowl, and rinse with water and lemon juice. Then transfer the fish to a colander to drain excess moisture.

Marinate the fish: Add garlic granules, ginger powder, parsley, onion powder, and 1 teaspoon of bouillon powder to the fish and mix to combine. Cover it with Saran Wrap and marinate for at least 30 minutes. After 30 minutes, grill or fry the fish for a total of 20 minutes, 10 minutes on each side.

While waiting for the fish to finish grilling or frying, blend the peppers and bring to boil on medium heat for about 10 minutes.

Cook the stew: Place a pan on medium heat, add oil, and heat until hot. Add chopped onions and stir-fry until translucent. Then carefully add the Scotch bonnet chili pepper, tomatoes, and large red bell peppers to the oil and bring to boil for about 10 minutes.

Season the stew with salt and bouillon powder to taste, stir to combine, and continue to cook for another 10 minutes, or until you can see the oil floating on top of the stew.

Add the grilled fish to the stew and carefully mix to combine. Shred fresh basil or scent leaves to the stew and cover the pan with its lid. Continue to cook on low heat for another 5 minutes. Take it off the heat and serve immediately.