Créé avec l’IA
Caribbean Fish & Tomato Stew
60 min 344 kcal par portion Moyen
Ingrédients
4 Portions
- snapper fillets800 g
- canned tomatoes400 g
- large onion1 piece (about 150g)
- Caribbean green seasoning2 tablespoons (about 30g)
- vegetable oil2 tablespoons (about 28g)
- scotch bonnet pepper1 piece (about 15g)
- garlic4 cloves (about 12g)
- dried thyme1 teaspoon (about 1g)
- salt1 teaspoon (about 6g)
- black pepper1 teaspoon (about 2g)
- sweet potato200 g
- fish stock500 ml
Instructions
- 1
Pat the snapper fillets dry and cut them into large chunks. Set aside.
- 2
Peel and dice the onion, mince the garlic, and peel and cut the sweet potato into 2 cm cubes. Finely chop the scotch bonnet pepper (remove seeds for less heat).
- 3
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 3 minutes until softened.
- 4
Add the minced garlic, chopped scotch bonnet pepper, and Caribbean green seasoning. Cook for 2 minutes, stirring frequently.
- 5
Stir in the sweet potato cubes and cook for another 2 minutes.
- 6
Add the canned tomatoes (with juice), dried thyme, salt, and black pepper. Mix well.
- 7
Pour in the fish stock and bring the mixture to a boil. Reduce heat and simmer for 10 minutes, or until the sweet potatoes are just tender.
- 8
Gently add the snapper chunks to the pot. Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
