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red-fish dish

Yesterday’s Creole Fish Recipe is a quick, easy, and absolutely delicious creole fish stew recipe. Any leftover fried fish cooked in a stew with onions, garlic, parsley, tomato, sugar and rum. Seasoned with thyme, salt, and black pepper

Yesterday’s Creole Fish Recipe Ingredients:

  • Any leftover fried fish
  • Sauce:

  • 2 tbsp butter
  • 1 onion, chopped
  • ½ green pepper, chopped
  • 1 clove garlic, minced
  • I 16 oz (450 g) tin chopped tomatoes
  • 1 tbsp rum
  • 1 bay leaf
  • Pinch dried thyme
  • 1 tsp chopped parsley
  • 1 tsp sugar
  • Salt and pepper to taste
Yesterday’s Creole Fish Recipe Instructions :

Preheat the oven to 400°F.

Melt the butter in a medium saucepan, fry the onion and green pepper for 5 minutes. Add the remaining ingredients, bring to the boil, reduce the heat to low and simmer for 20- 30 minutes. Place the fish in a single layer in an ovenproof dish, spread the sauce evenly over the fish and bake in the oven for 10-15 minutes or until it is heated through. Serves according to amount of fish baked

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

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stew fishStewed Fish Recipe with Caribbean Rum Ingredients:

  • 2 lb (1kg) shark or firm-fleshed fish, cut into 1 1/2 “(3cm) cubes
  • 2 onions, sliced
  • 3 blades of chives, chopped
  • 1 sweet pepper, chopped
  • 1-2 tomatoes, chopped
  • 1 tsp dried thyme
  • 2 tbsp lime juice
  • 1 tbsp rum
  • 2 tbsp butter
  • 1 clove garlic, minced
  • 1 tbsp sugar
  • 1 tbsp Worcestershire sauce
  • 1/2 cup fish stock
  • Salt and pepper to taste


Instructions for Stewed Fish Recipe with Caribbean Rum :

Place the fish in a bowl. Mix the onions, chives, sweet pepper, tomatoes, thyme, lime juice and rum together and pour over the fish. Leave to marinate for 1 hour, turning frequently. Melt the butter in a saucepan, add the garlic and sugar and heat until they7ust begin to bubble. Fry the fish in the mixture, add the marinade, Worcestershire sauce, stock and salt and pepper to taste. Lower the heat, cover and simmer for 20 minutes. Serve with lime wedges. Serves 4

Recipe by: Chef Laurel-Ann Morley, Author of Cooking with Caribbean Rum.

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Cornmeal balls Ingredients:

  • 4 okras (spinach leaves, chopped, or prickly pear, peeled and chopped, may be used instead)
  • 250 ml (1/2 pt) water
  • 5 ml spoon (1 teasp.) salt
  • 100 g (4 oz) cornmeal
  • 15 g (1/2 oz) margarine
Cornmeal Balls Instructions:

Wash the okras, cut off stems and slice into rings, about 6 mm (1/4 in) thick.

Put water and salt in a saucepan and bring to the boil. Add okras. Reduce heat and simmer, covered, for 10 minutes.

Mix cornmeal with a little cold water. Add to saucepan and stir constantly, over a low heat, until mixture becomes thick and smooth, about 5 minutes. If mixture is too stiff, add a little boiling water.

Grease a small bowl or cup with the margarine. Drop a spoonful of the cornmeal mixture into the cup. Roll it round cup to form a ball. Repeat until all the mixture is used up.

Serve hot with fresh or salted fish, or liver.

NB In Anguilla, pigeon peas are used instead of okras.Serves 4-6.

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