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Fish braised in Beninese peanut sauce

Name: Fish braised in Beninese peanut sauce
Total time: 60 min
Yield: 4 servings
Ingredients: 600 g White fish fillet; 150 g Peanut paste; 3 Tomato; 2 Onion; 2 cloves Garlic; 1 Chili pepper; 2 tbsp Neutral oil; 300 ml Water; 1 tsp Salt

Preparation time: 1 h
Servings: 4 servings

Ingredients

4 servings

White fish fillet — to buy600 g
Peanut paste — to buy150 g
Tomato — to buy3
Onion — to buy2
Garlic — to buy2 cloves
Chili pepper — to buy1
Neutral oil — to buy2 tbsp
Water — to buy300 ml
Salt — to buy1 tsp

Preparation

Lightly salt the fish pieces and set aside.
Slice the onion, chop the garlic and chili, and roughly blend the tomatoes.
Heat the oil in a pot, sauté the onion and garlic for 4 minutes, then add the tomato purée and let it stew for 8 minutes.
Thin the peanut paste with warm water until you get a smooth cream, then pour it into the pot, stirring well.
Simmer for 15 minutes over low heat, stirring regularly to keep the sauce from catching.
Gently place the fish pieces into the sauce, cover, and let poach for 12 minutes over low heat, without stirring too much so they don't break apart.
Check that the fish is cooked through, adjust the seasoning, and serve hot with rice or corn dough.