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Creole Fish Stew

Name: Creole Fish Stew
Prep time: PT20 minutes
Cook time: PT1 hour 15 minutes
Total time: PT1 hour 35 minutes
Yield: 4
Cuisine: Saint Lucia
Ingredients: 1.5 lb Firm white fish fillets (such as snapper or bream, cut into 1-inch pieces); 2 tbsp Creole quatre épices seasoning (or a blend of white pepper, cloves, nutmeg, cinnamon); 2 tbsp Malt vinegar; 0.25 cup All-purpose flour (for dusting); 3 tbsp Vegetable oil; 1 tbsp Butter; 1 medium Onion (finely chopped); 4 cloves Garlic (finely chopped); 3 sprigs Fresh thyme; 2 medium Tomatoes (chopped); 3 cups Fish stock or water; 0.5 tsp Cinnamon; 1 small Scotch bonnet pepper (finely chopped); 0.5 medium Green bell pepper (chopped); 0.5 medium Red bell pepper (chopped); 1 tsp Salt (to taste); 0.5 tsp Black pepper (to taste); 0.25 cup Oregano leaves (fresh, for garnish (optional))

A flavorful and aromatic fish stew with Creole influences, featuring firm white fish simmered in a rich broth with a blend of spices, herbs, and vegetables. It's a comforting dish that embodies the diverse culinary heritage of Saint Lucia.

준비 시간20 minutes

조리 시간1 hour 15 minutes

총 시간1 hour 35 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
In a bowl, combine the fish pieces with the Creole quatre épices seasoning and malt vinegar. Toss to coat. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
2
Lightly dust the marinated fish pieces with flour, shaking off any excess. Discard the remaining marinade.
3
Heat 3 tbsp of vegetable oil in a large soup pot or Dutch oven over medium-high heat. Fry the floured fish pieces for about 3-4 minutes per side until nicely browned. Remove the fish from the pot and set aside.
4
In the same pot, melt the butter with the remaining 1 tbsp of oil. Add the chopped onion and sauté until softened, about 5 minutes. Add the chopped garlic and thyme sprigs, and cook for another minute until fragrant.
5
Stir in the chopped tomatoes and cook for 5 minutes until they start to break down. Add the fish stock or water, cinnamon, and chopped Scotch bonnet pepper. Bring to a simmer.
6
Add the chopped green and red bell peppers to the pot. Return the browned fish pieces to the stew. Season with salt and black pepper to taste. Stir gently.
7
Cover the pot and simmer for at least 1 hour, or until the fish is tender and the flavors have melded. Stir occasionally, adding more liquid if the stew becomes too thick.
8
Serve hot, garnished with fresh oregano leaves if desired. This stew is traditionally served with rice or ground provisions.

요리 기록 추적

💡 전문가 팁

✓Ensure the fish is firm to prevent it from breaking apart too much during simmering.
✓Adjust the amount of Scotch bonnet pepper for desired heat level.
✓The 'quatre épices' blend can be customized with other spices like allspice or ginger.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Some versions may include other vegetables like okra or dasheen leaves.
A splash of white wine can be added with the fish stock for extra depth of flavor.