Fish Ragout

Mix tomatoes, parsley, sugar, lightly fried onion, vinegar, mixed spice, and seasoning.

Bring to boil over low fire for about half an hour with stirring once or twice.

peel and cut the roasted hazelnuts, bake raisins in till puff

and pour over the stewed tomato mixture.

Wash fish and cut into neat joints.

Saute in preheated oil, then put on an absorbent paper to cool.

Place fried fish in greased oven pan, top with tomato mixture, cook for another 15 minutes in preheated moderate oven.