45. Stewed Whole fish

1 Whole fish
Oil 25g
Onions 50g
Carrots 50g
Flour 25g
Tomato puree 1tbsp
Stock 250ml
clove of garlic
Salt and Pepper

Wash the fish.
Pass through seasoned flour.
Fry quickly in hot fat/oil until lightly browned and remove from the oil.
Add cut onions & carrot and continue frying to a golden color.
Add the flour and mix in.
Add the tomato puree.
Mix in the stock, add the fish and bring to boil. Skim.
Add garlic and cover with a lid, simmer gently for 4 minutes.

Serve