Stewed Fish |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2-3 fish (2 lbs) 900g | 2 green plantains (sliced 2" in length) | 2 cocoa (1/2 lb-3/4 lb) 225-340g |
| 1 grated coconut (1 cup thick cream) 250ml | hot pepper (seeded and chopped) | 1 tsp salt 5ml |
| 1/4 tsp black pepper 2ml | 1/4 thyme 2ml | 2 tblsps margarine 30ml |
| 2 tblsps flour | 1 onion (sliced) | |
| 1 | Clean, dry, season and half fry the fish. Set aside. |
| 2 | Grate coconut (add 1 cup water, squeeze and strain to get thick cream). |
| 3 | Boil green plantain and cocoa in about 2-3 cups water. |
| 4 | Add fish to liquid with plantains and cocoa. Add habanero pepper. |
| 5 | In frying pan, brown 2 tbsp. margarine with 2 tblsp. flour. |
| 6 | Add 1 cup water gradually to make a brown sauce. |
| 7 | Add sauce and slice onion to stew. |
| 8 | Lastly, add coconut cream. Season to taste. |