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Casamance Stew

1/2 cup fresh lemon or lime juice
1/2 cup white vinegar
2 tablespoons tamari soy sauce
2 tablespoons peanut oil
1 teaspoon fresh ground black pepper
3 large garlic cloves, minced
2 or more chiles, minced and seeded
1 1/2 pounds firm fish fillets such as monkfish
4 cups onion, sliced
2 cups sweet potatoes, cubed
1 tablespoon peanut oil
1 red bell pepper, chopped
salt, to taste

Combine the first 7 ingredients (the marinade). Rinse the fish
well. If you're using a large fillet, cut it into serving pieces.
In a large glass bowl, layer about half the onion slices. Pour
some marinade over them. Then add the fish and the rest of the
onions and marinade. Cover and refrigerate for at least 2 hours,
but preferably overnight or all day.

When you're ready to cook, lift the fillets out of the marinade
and set them aside. Pour the marinade off the onions and set the
marinade aside. Cover the cubed potatoes with cool, salted water,
bring them to a boil, and then simmer for a few minutes until they
are just barely tender. Drain any excess liquid. Meanwhile, in
a heavy, nonreactive skillet, gently saute the onions in the peanut
oil for about 20 minutes, until lightly browned. Add the red bell
pepper, if used, for the last 5 minutes of sauteing. Combine the
sauteed onions and bell pepper with drained sweet potatoes and
marinade and simmer for about 20 minutes.

While the vegetables simmer, briefly grill, broil, or saute the
fish until lightly browned on both sides. Add the fish to the
simmering vegetables and continue to simmer for 15 minutes or until
the fish is just cooked through. Salt to taste.


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