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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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grilled fish recipe

Caribbean Style Grilled Fish Recipe!

Ingredients:

  • 1 large fish or 6 small fish (whole or steaks or fillets)
  • 1 fresh hot pepper
  • 1 lime or lemon (juice)
  • 3 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 cup boiling water
  • 1 tablespoon salt
  • 1 teaspoon chopped parsley
  • 2 tablespoons flour

Cooking Instructions:

Wash fish thoroughly in cold water. Then utilizing half salt, half lime juice, and one clove garlic, season fish and allow to stand for 2-3 hours. Pat dry and roll lightly in flour. Then place fish under grill in oven, or over grill on barbecue and grill until lightly brown, but do not allow to dry out. The larger fish will take longer to cook and should be kept further from heat to cook slower.

In the meantime, put 2 cloves garlic in a bowl and add boiling water, balance of salt, balance of lime juice, fresh chopped hot pepper and onions. Stir well and keep hot. When fish is cooked, put it into sauce. Just before serving, pour olive oil over fish in serving dish and garnish with parsley. Serve with cucumber salad.

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Image of Creole Poached Fish

Creole Poached Fish or Poisson en Blaff, is the easiest way to prepare delicious Caribbean style creole fish with red snapper(or any other type Red-fish), poached in white wine, marinated in lime juice, crushed allspice and garlic with the seasoning and chopped chilli.

Poached Fish can it be prepared in 10 minutes or less, and it will not stink up the house the way broiling or frying fish can, and it tastes simply delicious.

Creole Poached Fish Recipe Ingredients:

  • 4 Small red snappers
  • 600ml/ 1 pint water
  • 150ml/ 1/4 pint dry white wine
  • 1 small onion, sliced
  • 3 spring onions, chopped
  • 1 garlic cove, peeled
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 1 sprig of parley
  • A few chives
  • 1 fresh red chilli
  • 2 allspice berries
  • Boiled rice and fried bananas, to serve

For the marinade::

  • Juice of 4 limes
  • 2 allspice berries, crushed
  • 2 garlic coves, crushed
  • salt and freshly ground black pepper
  • 1 fresh red chilli, seed and finely chopped

How To Make Creole Poached Fish:

  1. Wash, clean and scale the red snappers. leaving the heads and tails on. Put dry with absorbent kitchen paper and place the fish in a shallow bowl.
  2. Make the marinade: mix together the lime juice, crushed allspice and garlic with the seasoning and chopped chilli. Pour over the fish and leave to marinade in a cool place for 1 hour.
  3. Put the water wine, onion, spring onions, and garlic in a large saucepan. Make a bouquet garni with the thyme, bay leaf, parsley, and chives and tie together in a small bundle. Prick the chilli all over with a fork, and add to the pan with the bouquet garni and allspice berries.
  4. Bring to the boil and then add the marinated fish. When the liquid returns to the boil, reduce the heat and simmer for 5-10 minutes, until cooked. Discard the bouquet garni. Remove the fish and serve in bowls with the poaching liquid ladled over the top. Serve with rice and fried bananas.

Preparation: 10 minutes + Marinating Time
Cooking:10-15 Minutes
Serves: 4

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

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