since it’s “old favorites” weekend in the particular kitchen, why not keep things going? phil and i got some lovely cookbooks from our friend jess a year and a half ago when she packed up and went traveling around oceania and southeast asia for a year. i think it was at that point that i started loving cookery books and magazines. so thanks, jess!
anyway, one of them was the good food 101 one-pot dishes book and we’ve come back to a specific dish in that book time and time again. it never seems to fail, especially when we have company. in fact, it’s the only reason we’ve got muscavado sugar in the cupboard.
pick some really nice white fish and it’s a real winner. we chose a giant piece of cod from our farmer’s market yesterday, along with a bag full of fresh thyme and juicy tomatoes. and one HUGE spanish onion, sliced into rings. simmering away, it makes the whole apartment smell fresh and summery.
caribbean fish stew
this recipe serves four, accompanied with some simple brown rice
the particulars:
- grated zest and juice of 2 lime
- enough white fish for 4 people (cod, haddock, hoki, or pollock are best)
- juice of 3 lemons
- 2 handfuls of fresh thyme leaves (no stalks)
- 2 tbsp dark rum
- 5 tbsp veg oil
- 2 onions, cut into rings
- 2 handfuls coriander, chopped
- 4 garlic cloves, chopped
- 6 small-ish tomatoes, sliced
- 4 tsp dark muscavado sugar
- lime wedges for serving
- spread the lime zest and juice over the base of a shallow glass or ceramic dish. lay the fish in the dish and pour over the lemon juice. using a mortar and pestle, crush the thyme leaves to a rough paste with 1/4 tsp pepper and a pinch of salt. rub the paste all over the fish, then sprinkle over the rum. cover and marinate for 1 hour, if you have time.
- heat the oil in a deep frying pan or wok and fry the onion for 4-5 minutes until softened. stir in the coriander, garlic, tomato, and sugar. cook for 4-5 minutes more.
- put the fish and its marinade in the pan, and cover with foil. cook gently for 6-8 minutes, adding water if necessary, until the fish flakes easily with a fork. season and serve with the lime wedges and offer hot sauce (we like cholula) to add for anyone who wants some spice.
lesson learned: a satisfying and fragrant meal that doesn’t take much time at all. a definite favorite around here.
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