Tuesday, February 15, 2011

Fish & Seafood



Haitian 'Court Bouillon"

Ingredients

2 lb. of whole fish or Fish Fillet (red snapper for preference)
1 onion
parsley,
salt,
pepper
scallion,
garlic,
olive oil,
1 chicken bouillon
1 tablespoon of tomato paste
scotch bonnet pepper
thyme
2 whole cloves
3 limes
1 tsp of butter

Instructions:

Cut limes into halves and squeeze out the juice into a bowl.  Rub fish with limes that have been squeezed and rinse with cold water. Leave the fish whole or if fillet, make diagonal cuts in thick pieces. Prepare a marinade with the herbs and spice (not the cloves) add this mixture to the fish with salt, pepper, chilies and chopped parsley. Add sliced onion, lime juice, and a few tablespoons of oil. Allow to marinate an hour or more, turning the fish so that it is thoroughly marinated.

Place a pan on the stove, add two tablespoon of olive oil when hot add the tomato paste after 30 seconds add enough water required to come half-way up the fish, and let boil.

When the water boils, place fish and marinade in the pan without the onions, cloves, scotch bonnet pepper  and season to taste.

simmer over low heat. Keep just under boiling. Turn the fish and continue cooking until it flakes. Two minutes before taking off fire, add the onions. Do not overcook. Just before serving, add fresh butter.

Place on hot platter and serve!


Fried Fish Haitian Style

Ingredients

2 lb. of whole fish or fillet
1 onion
parsley,
salt,
pepper
scallion,
garlic,
olive oil,
oil to fry
flour
1 chicken bouillon
1 tablespoon of tomato paste
scotch bonnet pepper
thyme
2 whole cloves
3 limes
1 tsp of butter

Instructions:

Cut limes into halves and squeeze out the juice into a bowl.  Rub fish with limes that have been squeezed and rinse with cold water. Leave the fish whole or if fillet, make diagonal cuts in thick pieces. Prepare a marinade with the herbs and spice (not the cloves) add this mixture to the fish with salt, pepper, chilies and chopped parsley. Add sliced onion, lime juice, and a few tablespoons of oil. Allow to marinate an hour or more, turning the fish so that it is thoroughly marinated.

Place a pan on the stove and add frying oil.

In a plate add the flour and drinch the fish in the flour before adding them in the hot oil to fry until crispy and golden brown.

Serve Hot!

Variation-Fried fish in sauce

After having fried the fish.

Place a pan on the stove, add two tablespoon of olive oil when hot add the tomato paste after 30 seconds add enough water required to come half-way up the fish, and let boil.

When the water boils, place fried fish, the marinade that it was into in the pan without the onions, cloves, scotch bonnet pepper  and season to taste.

simmer over low heat. Keep just under boiling. Turn the fish and continue cooking until it flakes. Two minutes before taking off fire, add the onions. Do not overcook. Just before serving, add fresh butter.

Place on hot platter and serve!

Poisson Gros Sel

Ingredients

3 Fresh Red Snapper or Thazard Fish all scales removed
3 Cloves of Garlic
Sea salt
1 scotch bonnet pepper
1 green bell peppers        
3/4 cup of Olive oil
6 Limes
2 Tbsp. of butter
Parsley
1 big onion
4 shallots
Cloves
Bouquet garni

Instruction

Prepare the fish: clean the fish with water and 3 lime inside and out.
Move on to deeply incising them or cut into chunks. Marinate with salt, lemon, cloves and pepper. 

Pour 3 lime juices over the fish then take about 2 table spoon of sea salt and pour it on the fish. Cover it and you can either place it in the fridge or live it on the counter for a good hour or two in this seasoning.
Remove and rinse under cold water and place in a bowl. Prepare a Haitian traditional marinade made of crushed garlic, salt, green onions, parsley, black pepper and a cube of chicken bouillon and add it to the fish and let rest for 30 minutes.
Cooking: Place a pan on the stove and prepare a court bouillon by adding 2 cups of water, a bouquet garni (composed of parsley, thyme), butter and oil. When water boils, gently place the fish and its marinade in the court bouillon.

Lower the heat and let it cook for 30 minutes.

7 In 20 minutes into the cooking add the shallots after 30 minutes add the onions and peppers towards the end. 

Very good with Haitian polenta/Mais Moulin blanc or just plain tubbers and boiled plantain

Haitian Braised Conch

  • 2 lbs conch meat (available in the frozen food section at caribbean or latin american markets)
  • 1-2 limes
  • 3 cups of water
  • 2 cloves garlic, minced
  • 2 tbsp chopped green onion
  • 1 tsbp meat tenderizer (optional)
  • 1-2 small hot peppers
  • 3 tbsp vegetable oil
  • 1 tbsp tomato paste
  • 1 medium onion, sliced
  • 1 shallot, minced (optional)
  • 1/2 tbsp salt
  • 1 tbsp vinegar or lemon juice
Clean the conch; remove the tougher parts (only the white meat should remain).Rub with lemon and rinse in warm water. Cut the conch into bite-sized pieces and put in a pressure cooker with 3 cups of water. Add garlic, green onions, meat tenderizer, hot peppers and one tbs of the oil. Cover and cook slowly for about 1-1/2 hours.

If you do not have a pressure cooker, simmer in a crockpot overnight or in a large sauce pan over medium heat for about 3 hours, or until conch meat is tender.

Uncover to check tenderness.

In a heavy skillet, add remaining 2 tbsp oil, tomato paste, onion, shallot, salt and vinegar. Add conch with some of its cooking juices. Adjust seasoning and simmer until sauce has thickened, about 30 minutes.

Creole Red Snapper

Ingredients

Six 6-oz. red snapper fillets
¼ cup olive oil
1 green and 1 red bell pepper, seeded and sliced lengthwise into narrow strips 
1 small hot pepper, seeded, finely diced 
1 large onion, sliced 
4 cloves garlic, and sliced thinly
½ teaspoon dried thyme leaves
1 14-oz. can tomatoes (or equivalent in ripe tomatoes)
½ cup white wine (optional)
Dash hot sauce
Salt and pepper to taste
6 Limes to clean and marinate
¼ cup of vinegar
Flour
Oil to fry
1 Tbsp of tomato paste

Instructions

Prepare the fish: clean the fish with water and 3 lime inside and out.

Move on to deeply incising them.

Prepare a Haitian traditional marinade made of crushed garlic, salt, green onions, parsley, black pepper and a cube of chicken bouillon add the juice of 3 limes and a quarter cup of vinegar and pour the mixture over the fish and let rest for 1 to 2 hours and pour over the fish.

Cooking: Place a frying pan on the stove add enough oil to fry.

In a large plate add the flour and individually place the fish in the flour before adding it to the oil to fry.(set aside marinade)

When the oil in the pan is hot, add the fish and let it fry until it is golden, remove and set aside.

After frying all the fish in a pot add 3 Tbsp of olive oil, sauté the tomato paste add the marinade and enough water for a sauce and let boil.  

Gradually add a bouquet garni, the scotch bonnet pepper and the diced tomatoes and let simmer for 20 minutes.  Add the fish and wine and let it cook under medium heat for ten minutes make sure that the fish does not stick to the bottom of the pot and remove from fire when sauce thicken. Add onions five minutes before removing the fish from the fire. 

This recipe is great with Riz National.

Creole Shrimp

Servings: 6
Ingredients:

1 lb. shrimp, cleaned, cooked 
¼ cup chopped green pepper 
½ cup chopped onion
1 clove garlic, minced
3 Tbs. butter
2 cups canned tomatoes
1 (8 oz.) can tomato sauce
½ cup water
1 cup finely chopped celery 
1 tsp. prepared mustard
½ tsp. sugar
dash of Tabasco sauce
1 tsp. salt
1/8 tsp. pepper
1 bay leaf
3 cups hot cooked rice


Instruction

Sauté pepper, onion, celery, and garlic in butter. Add tomatoes, tomato sauce, water, prepared mustard, sugar, Tabasco, seasonings, and bay leaf. Simmer 20 to 25 minutes, stirring often. Add shrimp and simmer 10 minutes longer. Remove bay leaf.


Serve over rice.

Eggplants with Small Crabs

Ingredients:

6 small crabs
1 lime, cut in half
3 eggplants
¼ cup oil
1 onion, sliced thin
3 large garlic cloves, crushed and minced
1 tablespoon ground spices (optional)
¼ green bell pepper
3 tablespoons tomato paste
1 teaspoon salt, or to taste
¼ teaspoon black pepper
1 tablespoon pikliz vinegar
1 green Scotch bonnet pepper (optional)


Instructions

Purchase crabs that have been already cleaned from a reputable fish market. Wash crabs with cold water. Clean them by rubbing them with the lime halves and rinsing in cold water again.

Peel the eggplants and cut them in 1-inch chunks. Boil eggplants for 20 minutes. Discard the water and mash.

In a large saucepan, heat the oil. Fry the onion, garlic, ground spices, bell pepper and tomato paste for 5 minutes. 

Add crab, mashed eggplant, salt, black pepper, pikliz vinegar and Scotch bonnet pepper. Cook, covered, for 30 minutes on low heat. Taste for salt and add more if necessary. Carefully remove the hot pepper before serving.

Lobster roasted in passion fruit butter

Ingredients :

1 lobster (1.8 lbs)
4 passion fruits
3.4 fl oz white wine
3.4 fl ozwhite vinegar
0.40 lbs butter
1.7 fl oz cooking oil

Bring vinegar and wine to boil, add passion fruit pulp and reduce by half over low heat. Season. Cube butter and add to fruit mixture, whisking constantly until mixture boils. Remove from heat, strain mixture and put aside. 

Halve lobster, clean, then season lightly, drizzle with oil and roast in oven at high heat. When done, remove from oven, pour sauce over lobster. Serve hot. Accompany with a Creole rice.

salt, pepper salt, pepper

Savoury Stuffed Crab Backs

4 large blue crabs
30ml (2 tbsp) butter or vegetable oil
2 onions, minced
2 cloves garlic, chopped
125 ml (1/2 cup) finely chopped chive
30ml (2 tbsp) fresh thyme
15ml (1tbsp) fresh celery, chopped
2 pimento peppers, seeded and chopped
1 fresh chili pepper, seeded and minced
10ml (2tsp) Angostura® aromatic bitters
15ml (1tbsp) fresh lime juice
30ml (2 tbsp) Old Oak Rum
5ml (1tsp) salt
Freshly ground pepper
2 cups soft breadcrumbs
Preheat oven to 350°F.

Remove all meat from crabs, wash and reserve the back shells. Place crabmeat in a large mixing bowl.
Melt the butter or oil in a skillet. Add the onion, garlic, chive, thyme, celery, pimentos, chili pepper and sauté over a medium heat until tender.

Turn off heat and stir the seasoning mixture into the crabmeat. Add the remaining ingredients with 1 ¾ cup of breadcrumbs and mix thoroughly together. Spoon the filling into the crab shells and bake for 15 minutes. Sprinkle with remaining breadcrumbs. Return to the oven and cook for a further 10 minutes.

Serves 4.

Ginger Mango Conch

Ingredients

4 whole conch peeled and tenderized
2 key limes juiced
1 qt water

dressing
1 ripe mango peeled and seeded
1 tsp fresh ginger root chopped
1 tsp sesame oil
1 tsp rice wine vinegar
1 tsp soy sauce
2 green onions chopped
1 key lime, cut in wedges

For the dressing, process mango and ginger in a blender until smooth, then in the sesame oil vinegar and soy sauce.

Bring the water and the lime juice to a boil in a medium sauce pan and add the conch for 7-10 seconds only. Remove the conch and slice very thin (julienne). Quickly toss with the mango dressing and sere over fresh greens garnished with the chopped onion and lime.

Baked Fish with Mornay Sauce

Yield: 4 servings


Ingredients:
fish filet for 4 persons
1 cup white wine
lime juice (or lemon)
white pepper
1 cup cream, or ½ cup milk & ½ cup cream 
3/4 cup grated Swiss cheese
4 Tbs. butter or margarine
2 egg yolks, beaten
3 Tbs. flour
salt to taste
Method:
Place the filet in a baking dish, cover with white wine, cover the dish and poach the fish just until tender (do not overcook) in 325 degrees oven, about 15-20 minutes. When fish is cooked, remove from pan and set aside, being careful not to break it into pieces. Save the liquid.


In skillet, melt the butter and stir in the flour. Add the fish liquid to this, mixing constantly so as not to have lumps. Reduce the heat and add the cream. When this is well blended add the egg yolks. Season this mixture to taste with the lime juice, salt, and white pepper. Remove from heat and pour over fish which has been put into a baking dish.


Sprinkle top with the cheese and return to oven for 15 minutes or until hot and cheese is browned.

Serve with white rice.

Marinated Herring

Ingredients: 

8 fillets of herring
2 carrots
1 lemon
1 small onion
 1 sprig of thyme
about 6 shallots
1/2 cup oil
1 cup vinegar
Scotch bonnet pepper chopped

Cooking Instructions:

Rinse pickled herring fillets, remove the skin arrange them in a dish and cover with water which you will change several times during this 24 hours to remove salt.


Next, drain the herring fillets, pat dry in paper towels and chop them in a large bowl. Peel carrots, wash them and cut them into thin slices. Peel onions, shallots, and chopped small scotch bonnet pepper.

Grilled Conch

Ingredients: 

2-3 conch
6 limes
salt
pepper
for the sauce:
2 shallots
1 clove garlic 3 onions
parsley
spice
1 tsp. tablespoons oil
2 green lemon
1 bowl of boiling water

Instructions:

Wash conch, rinse with sour orange juice.

Marinate cleaned and pounded conch  in the lime juice with salt for a good 2 hours.

Grilling, preferably over the flame of a wood fire.

Cut into pieces and serve generously baste in spicy sauce composed of parsley, shallots, onions, garlic, chopped a chilli popcorn, salt, pepper, a tsp. oil and lime juice, topped with boiling water.

You can also serve pieces of conch grilled on skewers and baste them with the same sauce.

Additional Comments:
Grilled conch is often used as an appetizer or starter.

Grilled Conch 2

Ingredients

4 of tender conch
5 slice of smoked bacon
2 bell peppers
4 onions
2 tomatoes
6 (Scant) Tbsp. of olive oil
salt and pepper

Instructions

In a skillet sauté the peppers, tomatoes, onions and bacon into cubes with 3 tablespoons of oil for 2 minutes.

Cut the conch into thick cubes about 3 centimeters.

In kabob skewers fabricate the kabobs by placing alternately: onion, pepper, conch, tomatoes and bacon.

Sprinkle the kebabs with a vinaigrette mixture and add salt and pepper to taste.

Place the kabobs on a hot grill and turn them frequently during cooking to allow all side to cook evenly for 15 minutes.

Serve the kabobs on the skewer while still hot.

This dish can be served with white rice or a simple salad.

Cod Fish Haitian style

Ingredients

1 lb of salted Cod
1/2 lb of pearl onion, peeled
1/2 lb of shallots, peeled
2 scallion
1 green bell pepper
1 onions
1/2 cup of olive oil
thym
parsley
2 garlic clove
salt and pepper
2 tablespoon of vinegar

Instructions

You can either soak the cod fish overnight by constantly changing the water or for a faster way you can simply boil the fish in a pot of water and change the water four times.  You want to eliminate the salt but it needs to have a little bit of salt in it otherwise it will be tasteless.

Separately, peel the challots depending on their sizes cut them in half or leave them whole.  Peel the pear onions and leave them whole, peel and slice the onion and the scallions.  Slice the bell pepper as well. create a bouquet garni with the parsley and thym. and mince the garlic.

Place a pan on the stove add all the olive oil when hot add the garlic don't let it brown and remove the cod fish from the water and add it to the oil with all the pearl onions, scallions, shallots and bell pepper.  Add 1 cup of water, vinegar, bouquet garni and let it simmer under medium heat until the water is reduce and you see more oil than sauce.

Lastly add the onions and let cook for 3 more minutes and remove from fire and serve.

This recipe is great for morning breakfast or brunch serve with boiled green banana, yams, sweet potato and avocado!!!

Cod Fish in tomato sauce

Ingredients

1 lb of salted Cod
1 tablespoon of tomato paste
1 onions
3 tablespoon of olive oil
thym
parsley
2 garlic clove
salt and pepper
1 tablespoon of vinegar
black pepper
1 tomato diced into six pieces

Instructions

You can either soak the cod fish overnight by constantly changing the water or for a faster way you can simply boil the fish in a pot of water and change the water four times.  You want to eliminate the salt but it needs to have a little bit of salt in it otherwise it will be tasteless.

Place a pan on the stove add all the olive oil when hot add the garlic don't let it brown, add tomato paste
remove the cod fish from the water and add it to the oil.  Add 2 cup of water, vinegar, bouquet garni and let it simmer under medium heat until the water is reduce to half.

Lastly add the onions, diced tomato, black pepper to taste and let cook for 3 more minutes and remove from fire and serve.

This recipe is great with just about any dish.

Smoked Herring 

Ingredients

8 fillet of smoked herring
1 tablespoon of tomato paste
1 onions
3 tablespoon of olive oil
thym
parsley
2 garlic clove
salt and pepper
1 tablespoon of vinegar
black pepper
1 tomato diced into six pieces

Instructions

You can either soak the cod fish overnight by constantly changing the water or for a faster way you can simply boil the fish in a pot of water and change the water twice.  You want to eliminate the salt but it needs to have a little bit of salt in it otherwise it will be tasteless.

Place a pan on the stove add all the olive oil when hot add the garlic don't let it brown, add tomato paste
remove the herring in the water and add it to the oil.  Add 2 cup of water, vinegar, bouquet garni and let it simmer under medium heat until the water is reduce to half.

Lastly add the onions, diced tomato, black pepper to taste and let cook for 3 more minutes and remove from fire and serve.

This recipe is great with just about any dish.

Salted Herring 

Ingredients

1 lb of salted Herring
1/2 lb of shallots, peeled
2 scallion
1 green bell pepper
1 onions
1/2 cup of olive oil
thym
parsley
2 garlic clove
salt and pepper
1 tablespoon of vinegar
1 tablespoon of lime juice

Instructions

Remove all scale from the herring and can either soak the cod fish overnight by constantly changing the water.

The next day, clean the fish with 1 lime of which juice you have recuperated and place in a bowl.  Prepare a marinade by mincing the garlic, slice the scallions, peel the shallots depending on their sizes cut them in half or leave them whole.  peel and slice the onion and the scallions.  Slice the bell pepper as well. create a bouquet garni with the parsley and thym and add it all to the fish, vinegar and lime juice as well  and let it seat for a couple of hours in this marinade.

Place a pan on the stove add all the olive oil when hot add 1 cup of water and the fish and its marinade except the onions which you would have removed before adding the fish and its marinade to the pan and let it boil on medium heat.

and let it simmer under medium heat until the water is reduce and you see more oil than sauce.

Lastly add the onions and let cook for 3 more minutes and remove from fire and serve.

This recipe is great for morning breakfast or brunch serve with boiled green banana, yams, sweet potato and avocado!!!

Grilled Langouste

Ingredients:
1 lobster approximately 1.2 kg
1 onion
1 scotch bonnet pepper
1 pinch thyme juice of 2 limes
1 small glass of rum
3 tbsp. tablespoons oil
salt and pepper

Instructions:

If the langouste is alive, place the tip of a large knife between its branches and push it a rap with a hammer.
Cut the langouste in half. Peel and cut the onion into thin slices. Open the pepper, remove the seeds and cut into small squares.

In a large pot, heat the oil and add the langoustes halves on each side for a few moments.

When properly roasted, pour rum over and let them burn.

Add the lime juice, thyme, salt and pepper. Let simmer 5-10 minutes, depending on the size of the langouste.
Additional Comments:
Serve with hot sauce.


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