MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Natalie's Trinidadian Fish Stew
Categories: Seafood, Citrus, Herbs, Vegetables, Booze
Yield: 2 servings
1 Lime; juice & grated zest
1 Lime; halved for serving
1 Skinned white fish fillet;
- 175-200g/6-8 oz
2 Lemons; juice only
30 g Packets fresh thyme
1/4 ts White pepper
1 tb Dark rum
3 tb Vegetable oil
1 Onion; in thin rings
Handful of fresh coriander;
- chopped
2 cl Garlic; chopped
1 Beefsteak tomatoes; sliced
2 ts Dark muscovado sugar
Shake of Angostura bitters;
- opt
Pour the juice and scatter the zest of the first lime
into a shallow dish big enough to fit the fish in one
layer. Swirl the juice around so it covers the entire
surface of the dish. Lay the fish on top and pour over
the lemon juice.
Strip the thyme leaves off the stalks and crush them
with a pinch of salt and the white pepper using a pestle
and mortar to make a rough paste. Tip the thyme paste
over the fish and gently massage it in, taking care not
to break up the flesh at all. Pour the rum over and give
it one last rub. Cover and leave to marinate out of the
fridge for about 1 hour.
Heat the oil in a wide shallow pan with a lid. Throw in
the onion rings and cook for 4-5 minutes until they
begin to soften. Tip the coriander, garlic, tomato
slices and sugar in with the onions, stir and cook for
about 3-4 minutes until the tomatoes begin to release
their juices and everything smells sweet.
Lift the fish from its marinade and nestle it in the pan
among the onions and tomatoes. Pour over the marinade, 3
tbsp of water and the Angostura bitters, if you are
using it.
Cover the pan and gently cook for 6-8 minutes until the
fish flakes easily and the onions are softened but still
have some bite to them. Season with salt and pepper. The
authentic Trinidadian dish is tangy-sweet with lots of
thyme flavour and very limey, so taste the sauce and if
you want more tang, squeeze over the remaining lime.
Serve with basmati rice or boiled potatoes and steamed
vegetables.
RECIPE FROM:
https://www.bbcgoodfood.com
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