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 sautéing.
Combine the sautéed 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.
Serving Ideas : Serve in wide, shallow bowls on rice or steamed
millet.
Fish stew is from "Sundays at Moosewood Restaurant"
Fish Stew recipe serves 6.