Natalies Trinidadian Fish Stew Food

NATALIE'S TRINIDADIAN FISH STEW

Natalie's Trinidadian fish stew image

This dish of Caribbean sunshine is perfect for sharing with friend - make sure you marinate the fish in lemon and lime to get a really zingy taste

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 14

Ingredients

2 limes , juice and grated zest of 1, the other halved for serving
1 skinned white fish fillets, such as cod or hoki, about 175-200g/6-8oz each
2 lemons , juice only
2 x 15g packets fresh thyme (you need a lot for the aroma)
¼ tsp white pepper
1 tbsp dark rum
3 tbsp vegetable oil
1 onion , cut into thin rings
a handful of fresh coriander , chopped
2 garlic cloves , chopped
1 beefsteak or 3 normal tomatoes , sliced
2 tsp dark muscovado sugar
shake of Angostura bitters , optional
basmati rice or boiled potatoes and steamed vegetables, to serve

Steps:

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.

Nutrition Facts : Calories 388 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.31 milligram of sodium

TUNISIAN FISH STEW WITH POTATOES

Tunisian Fish Stew With Potatoes image

There are fish stews with potatoes and tomatoes in every country around the Mediterranean. This one is herby, aromatic and slightly peppery. To balance the flavours, start with just a little harissa or chili powder and add more later if you wish. Use any white fish such as hake, cod, haddock or turbot and serve with some toasted bread.

Provided by English_Rose

Categories European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb new potato, scrubbed, peeled and cut into thick slices
2 tomatoes, peeled and quartered
1/2 teaspoon paprika
4 cups low sodium chicken broth or 4 cups water
1/4 teaspoon harissa (or a large pinch of chili powder)
1/2 teaspoon ground cumin
3 garlic cloves, chopped
1/2 lemon, juice of
3 tablespoons extra virgin olive oil
1 lb white fish fillet, skinned
1 ounce flat leaf parsley, chopped
3 mint sprigs, chopped

Steps:

Put all the ingredients except the oil, fish and herbs in a pan with the water or chicken broth. Simmer for 25 minutes or until the potatoes are tender.
Stir in the extra virgin olive oil and add the fish.
Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs.
Season and serve.

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