Fear-Free Fish Stew
I know a lot of people are hesitant about cooking fish, and I do understand why, but this, my friends, is the recipe to allay your anxieties and free you from fear. Your fissues will be a thing of the past. Because, here, the fish is cooked only very briefly in the aromatic sauce and then left to stand for a couple of minutes or so in the pan but off the heat, it stays succulent and tender. And I very often make the sauce up ahead of time — it should be fine in the fridge for up to 5 days, and in the freezer for up to 3 months — which means all you need do is heat up the sauce (and I add 60ml/ quarter cup of water on reheating) and add the fish at the last minute, which can be very useful when you have people over. Still, the tomato sauce itself — fragrant with mace, ginger and turmeric, and thickened and deepened with sweet potato — shouldn
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