1 x Kilo of catfish/barbel fillets cut
into bite size cubes
Place the fillet cubes with tghe wine into a heavy based saucepan add the milk, salt and boil together for 5 minutes. Remove from thre herat and drain off the liquid keeping it separate. In another pan melt the margarine, add the flour and blend with a wooden spoon until a smooth paste is formed, then add very slowly the liquid to the paste to form a smooth white sauce. Add the tomato puree and boil for a further 2 minutes, again remove from the hot plate and add the fish and the rest of the seasonings (salt, pepper, lemon juice and nutmeg), stir together, place on the hot plater once again and cook quickly for no more than 60 seconds, serve hot with rice and a salad of your choice.
You can use instead, salt water cod, or any thick white fleshed fish, for this recipe.