Dry fish-bell sauce. Char peppers over flame or in broiler until blackened on all sides. Peel, seed and coarsely chop peppers. This dish always comes out delicious, even with changes to the ingredients.
Sugar cookies are timeless and always a favorite.
Ways To Use This Red Pepper Sauce.
To be honest, I developed this sauce for a taco recipe I've been working on (which you will LOVE), but after having it around in my fridge, I've drizzled it on nachos, used it as a pizza sauce, sandwich spread, dip for crackers and veggies, flavored some veggie bowls with it, and even poured the last of the sauce over pasta.
You can cook Dry fish-bell sauce using 9 ingredients and 10 steps. Here is how you cook it.
Ingredients of Dry fish-bell sauce
- You need 4 of big sized tomatoes.
- It's 8 of bell pepper of different colours.
- You need 2 of large sized dry fish.
- It's 1 teaspoon of dried habanero pepper.
- You need 2 tablespoon of crayfish.
- You need 1 of medium sized onions.
- It's of Vegetable oil.
- It's 1 of knorr cube.
- Prepare to taste of Salt.
Sprinkle with some salt, pepper, and smoked paprika. Add olive oil into a large frying pan. Add the bell peppers, onion, and garlic into the pan and saute until semi-soft. Push vegetables to the side and add the fish into the pan.
Dry fish-bell sauce instructions
- Slice onions, tomatoes and bell pepper thinly.
- Wash dry fish with salt and Luke warm water. Remove bones while washing.
- Heat up three cooking spoon vegetable oil in cooking pot.
- Add all the sliced onions, bell pepper and tomatoes.
- Allow to boil for five minutes.
- Add habanero pepper and ground crayfish into pot mix and allow boil again for two minutes.
- Add washed fish into mix.
- Add knorr cube and salt to taste.
- Boil for an additional two minutes.
- Serve with boiled yam or potato.
Dry spinach severed with Thai sauce. Lightly breaded fish, bell pepper, carrots, dry chilies flakes. Add fish to a shallow dish or plate, drizzle with oil, and sprinkle with salt, pepper, herbs, and lime juice. Toss to coat and set in the fridge to marinate. Heat a large pot or dutch oven over medium-high heat.
