👨‍🍳 作り方

1. 1

   Clean the fish thoroughly. Make 2-3 diagonal slashes on each side of the fish to allow seasonings to penetrate.

   💡 プロのコツ: Rub the fish inside and out with lime juice and coarse salt.
2. 2

   In a mortar and pestle, mash the scotch bonnet pepper (if using) with some coarse salt and a little lime juice. Alternatively, use a blender with garlic, parsley, celery, thyme, green onions, lime juice, salt, and pepper.

3. 3

   Rub the fish thoroughly with the prepared marinade, ensuring it gets into the slashes and cavities. Marinate for at least 30 minutes, or up to overnight in the refrigerator.

4. 4

   In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced onion and minced garlic, sautéing until softened and fragrant (about 3 minutes).

5. 5

   Carefully place the marinated fish into the pot. Add the thyme sprigs, bay leaves, whole peppercorns, allspice berries, and the pierced scotch bonnet pepper (if using).

6. 6

   Pour in 6 cups of water. Bring the liquid to a gentle simmer over medium heat. Do not boil vigorously, as this can break up the fish.

   💡 プロのコツ: The water should just barely bubble.
7. 7

   Cover the pot and let the fish poach gently for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the size and thickness of the fish.

8. 8

   Carefully remove the fish from the pot and place it on a serving platter. Spoon some of the aromatic broth and vegetables over the fish. Garnish with fresh chopped parsley.

   💡 プロのコツ: Serve immediately with boiled green plantains, yams, or breadfruit.