STEWED FISH WITH PATCHOI

Ingredients

2 lbs fish steaks, kingfish or carite

4 pimento peppers, seeded and diced

4 cloves garlic, grated

1 tbsp pureed green seasoning (chives, shadon beni, thyme)

Few dashes Worcestershire sauce

1 tsp pepper sauce (optional)

1 – 2 bundles of patchoi, chopped

1 small onion, sliced

1 cup diced pumpkin

Juice of 1 lime

Salt and black pepper

2 tbsp ketchup

2 medium tomatoes, diced

2 oz butter

Directions

1. Season fish with salt, Worcestershire sauce, green seasoning and garlic. Place in refrigerator and marinate for a least 1 hour.
2. In a large skillet, place the butter, onions, pumpkin, patchoi and tomatoes. Sprinkle with a little salt and black pepper. Add a few drops of pepper sauce.
3. Add about 1½ cups water to the vegetables, lime juice and the ketchup and cook over medium heat just until the vegetables are tender, approximately 10 minutes.
4. Add the fish and the marinade to the vegetables, nestling the slices among the sauce. You may need to add a touch more water. Cover and reduce heat to low.
5. Continue to cook for another 8 – 10 minutes or until the fish is cooked. Taste and adjust seasoning if necessary.
6. Serve with ground provisions and/or dumplings.