CREOLE STEWED FISH

FISH

TIPS:

• Use any fish that you like. Snapper, sea bass, cod or king fish all work well.

• For best results I recommend applying the dry rub for a few hours if you cannot do this overnight.

• I suggest leaving the fish to simmer in the liquid for 20-25 minutes so the flavours are more enhanced and deeply penetrate the fish.

• Make sure to discard the stems of the thyme, scotch bonnet and pimento berries before serving.

CREOLE STEWED FISH

Ingredients

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

• 4 medium red snapper fish fillets or whole fish

• 2 cloves of garlic (crushed)

• 1 /2 cup of coconut milk of your choice

• 4 green onions (sliced)

• 1 red bell pepper (chopped)

• 1 scotch bonnet chili (finely chopped, or use half if you don’t like it too spicy)

• 1 medium yellow onion (sliced)

• 2 large tomatoes

• 2 Tbsp of Akaya creole seasoning

• 1 Tbsp of light olive oil or Peanut oil

• 1 medium a lemon

• 1 Bunch of fresh thyme

• 1Tbsp of parsley flakes

• Salt and pepper to taste. Whole Pimento berries for more flavor (optional)l)

Directions

1. Clean the fish inside out with lemon and salt (rinse off directly under the tap with cold water) if you use whole fish (slice the fish diagonally 3to 4cm gap)

2. Take the fish and season with 2Tbsp of Akaya Creole seasoning mixed with 3 medium size fresh grated garlic. Add some salt and hot pepper. Squeeze lemon over it. Let it sit on the side for a few hours.

3. Heat up light olive oil in a deep-frying pan with a lid. Toss the fish first, let it cook for 2 min. Add spring onions, yellow onion, bell pepper, tomatoes, thyme, and chili. Next add the coconut milk, cover with the lid, and let it simmer gently for another 8 - 10 minutes, or until the fish start flaking easily to allow the sauce to thicken.

4. Remove from heat, sprinkle with parsley flakes, and serve with rice, green bananas, and slices of avocados!!