Ingredients
-
2
-
2
-
1/2
-
1/2
-
2
-
1
-
1
-
1
-
1/2
-
1 - 2
-
1/4
-
-
-
-
Directions
Bahamian Boiled Fish,Boiled make it sound awful (& is really a misnomer as the fish is simmered gently until just done) but it is unbelievably delicious & soul satisfying. Located in the Miami Herald who adapted it from Culinaria The Caribbean by Rosemary Parkinson, (Konemann, 1999). The Miami herald article said: “Bahamian people know there is nothing like a good fish broth or soup to give you strength for the day ahead. Any white fish can be used but grouper is preferred (see source). Serve with grits and cornbread.” If you can locate fish peppers to use in this dish, they are wonderful.,Mannnn I made this for my Bahamian partner and his mom and they LOVED IT!! I was so excited and scared at the same time! This dish is so full of flavor and so healthy its going to a part of our breakfast ritual each week. Thanks for posting!!,I made a fish stock the day before but its not necessary.
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Steps
|
1
Done
|
Place the Fish in a Non-Reactive Dish and Add the Lime Juice. Sprinkle With Salt and Pepper to Taste. |
|
2
Done
|
Pour 2 Cups of Water Into a Pot and Add the Onions, Garlic, Parsley and Thyme, Potatoes, Butter and Chile Pepper. Bring to a Boil and Boil About 10 Minutes or Until the Potatoes Are Almost Done (add More Water, If Necessary). |
|
3
Done
|
Add the Fish With Marinade Juices, Reduce the Heat to Low and Simmer About 10 Minutes, or Until the Fish Is Just Cooked Through and Starting to Flake. |
|
4
Done
|
Taste and Adjust For Salt and Pepper. Serve Hot. |
