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Caribbean fish soup recipe
Ingredients

  • 1 lbs filleted white fish, e.g. bass, bream, plus heads, bones and trimmings
  • 1.8 liters/ 3 pints water
  • 8oz cooked prawns
  • 4 whole black peppercorns
  • 1 bay leaf
  • 3 tablespoon oil
  • 1 large onion, chopped
  • 2 garlic cloves, crusted
  • 1 small green pepper, seeded and chopped
  • 3 spring onions, chopped
  • 3 tomatoes, skinned, seeded and chopped
  • strip of lime peel
  • 2 cloves
  • 2 allspice berries
  • salt and freshly ground black pepper
  • dash of lime juice

How To Make Caribbean Fish Soup:

  1. Put the fish heads, bones and trimmings in a large saucepan with the water.shell the prawns and add the heads, tails and shells to the fish trimmings in the pan with the black peppercorns and bay leaf. Reserve the shelled prawns.

  2. Place the pan over high heat and bring to a boil. Reduce the heat and cover the pan, and then simmer gently for 30 minutes. stain the fish stock through a sieve into a large bowl and set aside.
  3. Heat the oil in a large saucepan and add the onion, garlic and green pepper. Saute until the onion in softened and golden. Add the spring onions, tomatoes and continue cooking for 2 minutes, Stirring.
  4. Add the reserved fish stock, saffron, lime peel, cloves and allspice berries. Bring to the boil and ten reduce the heat and simmer for 15 minutes. Add the white fish fillets and prawns and cook gently for 10 minutes. Season to taste and add a dash of lime juice. Serve hot.

Preparation: 15 minutes
Cooking:1 hour and 10 minutes
Serves: 6

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Caribbean Rice

This Caribbean Rice Recipe makes a delicious side; goes great with jerk-style meats and with seafood because the sweetness of the coconut milk works well with the spices.

Ingredients:

  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 1 cup light coconut milk
  • 1 cup long-grain parboiled rice
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 3/4 cups (1/4-inch) cubed peeled butternut squash
  • 1 teaspoon chopped fresh or1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15-ounce) can black beans, rinsed and drained

Cooking Instructions:

Bring broth and coconut milk to a boil in a medium saucepan over medium-high heat; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes.

Reduce heat to medium. Add squash; cook 8 minutes or until tender, stirring occasionally. Stir in thyme and remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Add rice to squash mixture, stirring to combine ~ Serves 6

Recipe from Cooking Light, November 2002.

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image of Jerk pork with Rice and Beans

Jerk pork with Rice and Beans Recipe: A quick and delicious recipe version of a Jamaican Jerk Pork with served with rice and beans. Pork loin steaks are coated/favored with jerk sauce, and then pan fried with olive oil until they’re richly glazed. Finally, served with basmati rice and red kidney beans.

Ingredients:

  • 1 tbsp olive oil
  • 3 tbsp Jamaican jerk sauce
  • 4 small boneless or 500g/1lb 2oz pork loin steaks
  • 1 chicken stock cube
  • 50g creamed coconut
  • 1 bunch salad onions
  • 2 x 250g packets Rizzazz pure basmati rice
  • 410g can red kidney beans, drained

How to Make Jerk pork with Rice and Beans:

1. Half fill the kettle and put on to boil.Warm the oil in a large nonstick frying pan over a low heat while you tip the jerk sauce into a shallow dish and use to coat the pork steaks on both sides. Place them in the hot oil (reserve the sauce left in the bowl) and turn up the heat. Fry for 4 minutes on each side until cooked and richly glazed.

2. While the pork is frying, pour 150ml/1?4 pint of boiling water into a medium pan over a high heat and crumble in the stock cube and creamed coconut. Trim and slice the spring onions, holding them together as a bunch so you can chop them all in one go. Add to the pan, give a quick stir, then tip in the rice and beans. Stir and heat gently, breaking down any clumps of rice with a spoon. If the rice looks a little dry, add an extra splash of water.

3. Tip the remaining sauce into the pan to heat through with the pork. Pile the rice onto plates, top with the pork and spoon the pan juices over.

Recipe Source: BBC Good Food Magazine, October 2002.

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