Smoored snoek

200-300 g smoored snoek (or smoked angelfish)
1 large onion
Tablespoon oil or butter
Tablespoon sugar
Tin of diced, peeled tomatoes or about 5 ripe fresh tomatoes, sliced into small pieces
2 or 3 potatoes
Salt and pepper

Before you start
Flake the fish and remove the bones.
Peel the potatoes and cut into small diced pieces, then parboil them in water for about five minutes. Don’t let them get mushy!

Method
Slice the onions and fry in the butter or oil until golden brown – about 3 minutes over medium heat.
Add the tomatoes to the pan and sprinkle the sugar over them. Cook the tomato-onion mix for about 10 minutes over medium heat, stirring occasionally and being careful not to burn it.
Add the flaked snoek, parboiled potatoes and salt and pepper to taste.
Cover and simmer very gently over a low heat until the potatoes are thoroughly cooked.
Some people enjoy a dash of chillies or a sprinkle of cayenne pepper in the dish too.
Serve with rice and a salad.