Ingredients:
500g potatoes, peeled and chopped
1 celery stick, chopped
250g yam, peeled and chopped
250g pumpkin, flesh removed and chopped
250g sweet potatoes, peeled and chopped
1/2 plantain, peeled and halved
4 tbsp oil
4 red snapper
1 onion, chopped
1 red bell pepper, de-seeded and chopped
300g tomatoes, chopped
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of lightly-salted water to a boil, add the potatoes, celery, yam, pumpkin, sweet potatoes and plantain and boil for about 25 minutes, or until tender.
Meanwhile, clean and de-scale the fish then pat dry and cut into slices. Heat oil in a pan and use to fry the fish slices. When golden brown remove using a slotted spoon then set aside. Transfer 3 tbsp of the fish oil to a frying pan and use to cook the onions, bell pepper and tomatoes until they break down to a thick sauce.
When the vegetables are almost tender drain, add the sauce to the pan, return the vegetables to the pan and cook for 10 minutes. Finally add the sliced fish to the pot, simmer until heated through then season to taste and serve.
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