• St. Natalie 04

    From Dave Drum@1:229/452 to All on Mon Jul 26 19:10:02 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Natalie's Trinidadian Fish Stew
    Categories: Seafood, Citrus, Herbs, Vegetables, Booze
    Yield: 2 servings

    1 Lime; juice & grated zest
    1 Lime; halved for serving
    1 Skinned white fish fillet;
    - 175-200g/6-8 oz
    2 Lemons; juice only
    30 g Packets fresh thyme
    1/4 ts White pepper
    1 tb Dark rum
    3 tb Vegetable oil
    1 Onion; in thin rings
    Handful of fresh coriander;
    - chopped
    2 cl Garlic; chopped
    1 Beefsteak tomatoes; sliced
    2 ts Dark muscovado sugar
    Shake of Angostura bitters;
    - opt

    Pour the juice and scatter the zest of the first lime
    into a shallow dish big enough to fit the fish in one
    layer. Swirl the juice around so it covers the entire
    surface of the dish. Lay the fish on top and pour over
    the lemon juice.

    Strip the thyme leaves off the stalks and crush them
    with a pinch of salt and the white pepper using a pestle
    and mortar to make a rough paste. Tip the thyme paste
    over the fish and gently massage it in, taking care not
    to break up the flesh at all. Pour the rum over and give
    it one last rub. Cover and leave to marinate out of the
    fridge for about 1 hour.

    Heat the oil in a wide shallow pan with a lid. Throw in
    the onion rings and cook for 4-5 minutes until they
    begin to soften. Tip the coriander, garlic, tomato
    slices and sugar in with the onions, stir and cook for
    about 3-4 minutes until the tomatoes begin to release
    their juices and everything smells sweet.

    Lift the fish from its marinade and nestle it in the pan
    among the onions and tomatoes. Pour over the marinade, 3
    tbsp of water and the Angostura bitters, if you are
    using it.

    Cover the pan and gently cook for 6-8 minutes until the
    fish flakes easily and the onions are softened but still
    have some bite to them. Season with salt and pepper. The
    authentic Trinidadian dish is tangy-sweet with lots of
    thyme flavour and very limey, so taste the sauce and if
    you want more tang, squeeze over the remaining lime.

    Serve with basmati rice or boiled potatoes and steamed
    vegetables.

    RECIPE FROM: https://www.bbcgoodfood.com

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