• 1 tablespoon vegetable oil
• 1 small onion or 100 g, chopped
• 2 cloves garlic, crushed
• 1½ cups mushrooms or 150 g, sliced
• 2 tablespoons plain flour
• 2 tablespoons tomato paste
• 2 cubes MAGGI® Chicken Less Salt Bouillon
• 2½ cups water or 625 ml
• ¼ teaspoon ground nutmeg
• ¼ teaspoon dried rosemary
• ¼ teaspoon white ground pepper
• 4 tablespoons low fat evaporated milk
• 600 g white fish fillets, cut into large cubes
• 1 medium green bell pepper or 150 g, seeded and diced
• 1 tablespoon fresh parsley, chopped for garnishing

Preparation

Warm the oil in a large saucepan and fry chopped onion for 3 minutes or until they become tender then add garlic and mushrooms. Stir for a minute.

Add flour and stir then add tomato paste, MAGGI® Chicken Less Salt Bouillon cubes, water, nutmeg powder, dried rosemary, white pepper and evaporated milk and mix thoroughly. Add water and bring to boil then simmer on low heat.

Add fish cubes, cover and simmer for 10 minutes or until fish is cooked then add bell pepper. Stir and simmer for another 2 minutes.

Garnish with chopped parsley and serve with steamed rice.