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SHORT FISH BROTH

Category
Guadeloupe, International Cuisine, Seafood

SHORT FISH BROTH

 

 

INGREDIENTS

1.5 kg fresh Snapper
4 Chives
80gm Onion
6 Garlic cloves
450 gm Tomatoes
2 Limes
2 Scotch Bonnets
¼ tsp Thyme
¼ tsp Flat Parsley
Red butter (Butter that has been infused with red wine)
¼ tsp Annatto
Salt and Pepper

 

METHOD

  1. Marinate Snapper with Lemon, Salt, Pepper, Garlic.
  2. Cook Onions for 3 min in red butter, Tomatoes, Scotch Bonnet, Chives, Parsley, Thyme. Add Salt & Pepper according to taste.
  3. Add the Snapper, a glass of water, cover and simmer 10 minutes.
  4. At the end of cooking, add 2 cloves of Garlic crushed and the juice of a Lemon.
  5. I always serve this with sweet Potatoes.