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Dominica Fish Coubouillon
A flavorful and aromatic fish stew, coubouillon is a staple in Dominica, often prepared with fresh local fish, a medley of herbs and spices, and served with provisions (root vegetables) or dumplings. This dish showcases the island's Creole culinary heritage.
🧂 Ingrediente
- 2 lbs Red snapper or other firm white fish(cut into 2-inch pieces)
- 1 large Lime or lemon(juiced, divided)
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 6 cloves Garlic(minced)
- 1 large Onion(chopped)
- 0.25 cup Green onions(chopped)
- 0.5 cup Bell peppers(chopped (any color))
- 0.5 cup Tomato(chopped)
- 0.25 cup Thyme(fresh leaves)
- 0.25 cup Parsley(fresh, chopped)
- 1 tbsp Turmeric
- 1 tbsp Paprika
- 1.3 tbsp Olive oil
- 0.5 cup Unsalted butter
- 1 tsp Flour(optional, for thickening)
- 1.5 cup Water
- 3 Okra(optional, sliced)
👨🍳 Instrucțiuni
- 1
Wash and scale the fish. Pat dry with paper towels. If using whole fish, make a few diagonal slices on the skin.
💡 Sfaturi Profesioniste: Ensure the fish is thoroughly cleaned. - 2
In a bowl, combine the fish pieces with half the lime/lemon juice, salt, half the minced garlic, and black pepper. Marinate for at least 30 minutes.
💡 Sfaturi Profesioniste: Marinating helps the flavors penetrate the fish. - 3
In a large frying pan or pot, heat olive oil and butter over medium heat. Add the chopped onion, green onions, bell peppers, and remaining garlic. Sauté until softened, about 5 minutes.
- 4
Stir in the chopped tomato, thyme, parsley, turmeric, and paprika. Cook for another 2-3 minutes until fragrant.
- 5
Add the water and bring to a simmer. If using okra, add it now.
💡 Sfaturi Profesioniste: This forms the base of the coubouillon. - 6
Carefully add the marinated fish pieces to the simmering liquid. Spoon some of the liquid over the fish.
💡 Sfaturi Profesioniste: Avoid overcrowding the pan. - 7
Cover the pot and let it simmer gently for about 20-25 minutes, or until the fish is cooked through and flakes easily. If the sauce is too thin, whisk together flour with a little water and stir it in to thicken.
💡 Sfaturi Profesioniste: Cook until fish is tender but not falling apart. - 8
Stir in the remaining lime/lemon juice just before serving.
💡 Sfaturi Profesioniste: Adding citrus at the end brightens the flavors. - 9
Serve hot, traditionally with boiled provisions (like yams, dasheen, or green bananas) or dumplings.
💡 Sfaturi Profesioniste
- ✓Use fresh, local fish for the best flavor.
- ✓Adjust the amount of herbs and spices to your preference.
- ✓Coubouillon can also be made with fried fish for a different texture.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Add a pinch of scotch bonnet pepper for a touch of heat.
- Incorporate other seafood like shrimp or crab.