![]() Turn the heat down, cover and steam for other 10 to 15 minutes. Place fish into the boiling fish stock, spoon stock over the fish. ![]() To serve, pour the brown stew over the fish or serve it on the side and pour over each serving. Place a pot on medium heat and add the scotch bonnet pepper, onions, scallion, thyme, garlic, pimento, carrots, okras, pumpkin, coconut oil and the fish tea soup mix/fish stock. Transfer the fish to a platter or leave it in the pan. Transfer the pan to the oven and roast until the snapper is cooked through, about 30 minutes. Add the snapper to the hot pan and sear 3 to 5 minutes per side. Pat the snapper skin dry with a paper towel and season with salt and pepper. Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Tie the snapper with twine so that the crabmeat doesn’t fall out (4 pieces of twine around the belly should do). Stuff the belly of the snapper with the crabmeat. Let the snapper come to room temperature, about 20 minutes. Set the stew aside.Ĭook the fish: Preheat the oven to 350˚ F. In a large pan, fry garlic and scotch bonnet pepper in cooking oil. Mix fish and seasonings and leave to marinate overnight or at least 1 hour before cooking. Add fish to bowl with seasonings (salt, black pepper, escallion, tomato, bell pepper) 3. Season the stew with salt and pepper and discard the spice bag. Rinse fish (it should already be scaled and gutted) 2. Add the okra, if using, in the last 6 minutes of cooking. Add the spice bag to the stew and simmer 20 minutes. Wrap the chile pepper, scallion, parsley, bay leaves, thyme and allspice in a piece of cheesecloth and tie with kitchen twine. Add the fish stock and bring to a simmer. Add the white wine and cook, stirring, until evaporated. Add the molasses and cook for about 1 minute. Stir in the tomato paste and cook until everything is soft. Before the oil begins to smoke, add the onion, garlic, carrots, bell peppers, pimientos, tomatoes and ginger cook, stirring occasionally, until tender, about 5 minutes. Make the brown stew: Heat the olive oil in a medium pot over medium heat. Cover and refrigerate at least 4 hours or up to overnight. Rub the snapper with the marinade, inside and out. Stir in tomatoes and chicken stock, bring to a low boil and cook approximately 45 minutes, stirring occasionally. Stir constantly until okra stops stringing. Sauté okra, onions, celery, bell peppers and chopped garlic approximately 30 minutes. Place the snapper in a dish and pour the marinade all over. In a 4-quart saucepan, heat oil over medium-high heat. Make the marinade: Combine the thyme leaves, garlic, pimientos, scallions and 2 tablespoons olive oil in a blender and blend until smooth season with salt and pepper.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |