2 med-large pieces of mackerel. Washed and cleaned
2 pieces of cleaned butter fish
2 large pieces of ata-rodo(use more if you like more heat)
4 pieces of fresh plum tomatoes
I and a half pieces of red bell pepper
1 large onion cut in half
1small shallot(optional)
1 14oz can of diced tomatoes
salt to taste
knorr
thyme
meat stock
¾ cups of oil
Instructions
Beginning with the fish
put all the ingredients for the fish into a food processor and crush
pour all the crushed seasonings and ingredients into the fish and work through the fish using your hands(put some gloves on to prevent getting the hot pepper into your finger nails and into your eyes). Cover the fish a bowl and let it sit in the refrigerator and marinate for an hour -24hours. Wash and season the pole beans with salt and thyme after snapping the ends. Place the fish on a grill or oven to slowly roast on 350-375 degrees while you make your stew. (when the fish is almost done, add the seasoned pole beans to the grill or oven and grill with the fish until just slightly cooked; then you may cook your stew
for stew
chop all the tomatoes, half of the onion and peppers into large chunks(leave out one chili pepper/ ata-rodo). Open the can of plum tomatoes and pour both the chopped vegetables and canned tomatoes into a food processor and smoothly blend using as minimal water as possible(I used none)