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

Pepperpot Soup Recipe Ingredients:

Caribbean Pepperpot soup with lean beef, pork, Callaloo or Spinach Leaves, dumplings, potatoes, garlic, onion, and red bell peppers. Perfect soup recipe for those long rainy days.

• 1kg/2lb lean stewing beef
• 250g/8oz lean pork
• 1.8 litres/ 3 pints water
• 500g/1 lb kale, chopped
• 500g/1 lb Callaloo or spinach leaves, washed & chopped
• 1 onion, chopped
• 2 green peppers, seeded and chopped
• 2 spring onions, chopped
• 250g/8oz yam, peeled and sliced
• 1 large potato, sliced
• 1 sprig of thyme
• 1 garlic clove, crushed
• 24 okra, trimmed and sliced
• 25g/1oz butter
• 150ml/ ¼ pint coconut milk
• Salt and freshly ground black pepper

For the ‘dumplings’:

• 250g/8oz flour
• pinch of salt
• 2 teaspoons baking powder
• 25g/ 1oz margarine

How To Make Caribbean Style Pepperpot Soup:

1. Trim any fat from the beef and pork and cut the meat into cubes, place in a large saucepan with the water and bring to the boil. Reduce the heat, cover the pan and simmer gently for 45 minutes.

2. Add the kale, callaloo or spinach leaves, onion, green peppers, spring onions, yam, potato, thyme, and garlic. Simmer gently in the covered pan for 15-30 minute, until the vegetables are tender and the meat in cooked.
3. While the soup is cooking, make the ‘dumplings’. Sift the flour, salt and baking powder into a bowl and rub in the magazine. Add sufficient water to mix to stiff dough. Knead until soft and smooth and shape into 18 balls. Flatten them and cook in salted boiling water for 10 minutes.
4. In a frying pan, fry the okra in the butter until golden brown on both sides. Remove and drain. Add to the soup with the coconut milk, and simmer for 5 minutes. Season to taste and serve in individual bowls with the hot ‘dumplings’

Preparation: 30 minutes
Cooking:1¼ Hours
Serves: 6

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

Honeyed Chicken Wings Recipe Ingredients:

Tasty Honeyed Chicken Wings. Chicken wings are marinated in garlic, honey, brown sugar, soy sauce, and lemon juice, then roasted in the oven.

• 3 tablespoons soy sauce
• 4 tablespoons runny honey
• 2 tablespoons vinegar
• 1 tablespoon sherry
• 2 teaspoons soft brown sugar
• ½ teaspoon ground ginger
• 1 garlic clove, crushed
• 12 chicken wings, trimmed

For the dipping sauce:

• 2 tablespoons grated onion
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 teaspoon lime juice
• 2 tablespoons peanut cream
• 6 tablespoons coconut cream
• Pinch of salt

How To Make Honeyed Chicken Wings:

1. Put the soy sauce, honey, vinegar, sherry, sugar, ginger and garlic in a bowl and mix well together, blending thoroughly until smooth.

2. Put the chicken wings in a shallow bowl and pour the honey marinade over the top. Smear the marinade all over the wings then cover and leave in a cool place to marinate for 2 hours.
3. While the wings are marinating make the sauce. Fry the onion in the oil for about 5 minutes until golden brown. Stir in the sugar, lime juice and peanut butter, and then add the coconut cream, a little a time. Add the salt and cook over gentle heat until smooth and think. Set aside.
4. Remove the chicken wings from the marinade and place on a rack in a baking pan. Cook in preheated oven at 190C/ 375F/Gas Mark 5 for 15-20 minutes, until crisp and golden brown and cooked through. Baste from time to time with any leftover marinade. Alternatively, grill for 5-7 minutes each side. Serve with the warm peanut dipping sauce.

Preparation: 15 minutes + Marinating Time
Cooking:15-20 minutes
Serves: 4

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