African Pompano Fish Stew

Ingredients

• 1  whole Golden Pompano fish
• 1 tablespoon seafood seasoning
• 1 tsp ground yellow African pepper
• 1 (6 ounce) can tomato paste
• 2 ½ tablespoons palm oil
• 1 medium brown onion, chopped
• 2 large carrots, sliced
• 1 medium red bell pepper, cut into bite-sized pieces
• 1 medium green bell pepper, cut into bite-sized pieces
• 1 medium sweet potato, peeled and cut into bite-sized pieces
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
• 3 cups seafood stock
• 2 large fresh bay leaves

Method

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2. Mix seafood seasoning and ground yellow pepper together in a small bowl. Place tomato paste in another bowl and mix in 1/2 of the seasoning mixture; set aside.

3. Clean fish and pat dry. Season both sides with the remaining seasoning mixture. Place on the prepared baking sheet.

4. Bake in the preheated oven for 10 minutes.

5. Meanwhile, heat oil in a casserole. Add onion, carrots, bell peppers, sweet potato, and garlic. Stir well and cook until vegetables begin to soften 3 to 5 minutes. Stir in the reserved tomato paste mixture until well combined.

6. Add diced tomatoes and juice; stir well. Stir in seafood stock. Lower heat, cover with a lid, and simmer until sweet potatoes are soft, but not mushy, 5 to 8 minutes.

7. Add fish to the pot. Put the lid back on and simmer for 5 minutes. Taste and adjust seasoning if needed.