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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 Less Salt Chicken Stock 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.
Per Portion of 300g
Recipe Fish and Mushroom Stew | Nestlé Family ME
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