Sally Bee's Caribbean Fish Stew
Over a year ago
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Ingredients
- Grated zest and juice of 1 lime
- 2 x 175g-225g skinless white fish fillets such as cod. haddock or hoki
- Leaves from a handful of fresh thyme sprigs
- ½ tsp black peppercorns
- 3 tbsp olive oil
- 1 tbsp dark rum (optional)
- 1 onion peeled and cut into rings
- Handful of fresh flat-leaf parsley chopped
- 2 garlic cloves peeled and crushed
- 2 tsp dark muscovado sugar
- 1 beef tomato sliced (or equivalent smaller tomatoes)
- 8 cooked king prawns
- 300ml vegetable stock
- 3 tbsp tomato puree
- Freshly ground black pepper
- Fresh lime halves. to serve
Accompaniment
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Method
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1
Spread the lime zest over the base of a 33cm x 23cm shallow dish. Lay the fish in the dish and pour over the lime juice.
Using a mortar and pestle, crush the thyme leaves, black peppercorns and 1 tbsp of olive oil to make a paste. Rub the paste all over the fish and then sprinkle over the rum. Cover and marinate in the fridge for about 1 hour.
Heat the remaining olive oil in a large deep saucepan and fry the onion for 4-5 minutes, or until soft. Add the chopped parsley, garlic and sugar and cook for about 4 minutes.
Now add the tomato, prawns and the fish with the marinade to the pan. Pour over the stock and tomato purée and cook gently for 8-10 minutes, or until the fish is cooked through and flakes easily.
Season with a little more black pepper and serve with the lime halves and some chunky wholemeal bread.
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