👨‍🍳 Instruktioner

1. 1

   Wash and scale the fish. Pat dry with paper towels. If using whole fish, make a few diagonal slices on the skin.

   💡 Proffstips: Ensure the fish is thoroughly cleaned.
2. 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.

   💡 Proffstips: Marinating helps the flavors penetrate the fish.
3. 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. 4

   Stir in the chopped tomato, thyme, parsley, turmeric, and paprika. Cook for another 2-3 minutes until fragrant.

5. 5

   Add the water and bring to a simmer. If using okra, add it now.

   💡 Proffstips: This forms the base of the coubouillon.
6. 6

   Carefully add the marinated fish pieces to the simmering liquid. Spoon some of the liquid over the fish.

   💡 Proffstips: Avoid overcrowding the pan.
7. 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.

   💡 Proffstips: Cook until fish is tender but not falling apart.
8. 8

   Stir in the remaining lime/lemon juice just before serving.

   💡 Proffstips: Adding citrus at the end brightens the flavors.
9. 9

   Serve hot, traditionally with boiled provisions (like yams, dasheen, or green bananas) or dumplings.