ST. LUCIA RECIPES>>>>>

[Zoley!]

Creole Fish Stew

Country(ies): Saint Lucia
INGREDIENTS


2 whole red bream or large snapper prepared and cut into 1 inch pieces
2 tbsp spice seasoning
2 tbsp malt vinegar
flour, for dusting
oil, for frying

For Sauce:
2 tbsp vegetable oil
1 tbsp butter
1 onion, finely chopped
10oz fresh tomatoes, peeled and finely chopped
2 garlic cloves, crushed
2 thyme springs
2 1/2 cups fish stock or water
1/2 tsp cinnamon
1 hot chilli pepper, chopped
8oz green and red pepper, finely chopped
salt
oregano springs, to garnish


METHOD

Sprinkle the fish with the spice seasoning and vinegar, turning to coat. Set aside to marinate for at least 2 hours. When ready to cook, place a little flour on a large plate and coat with fish pieces, shaking off any excess pieces. Heat a little oil in a large frying pan and fry the fish pieces for about 5 minutes until golden brown, then set aside to finish cooking in the sauce. To make the sauce, heat the oil & butter in a large pan and stir-fry the onion for 5 minutes. Add tomatoes, garlic, and thyme, stir well and simmer for 5 minutes. Stir in stock or water, cinnamon and hot pepper. Add the fish pieces and the chopped peppers. Simmer until the fish is cooked through, and the stock has reduced to a thick sauce. Adjust the seasoning with salt. Serve hot, garnish with oregano.

[Zoley!]

Fish to be found in St Lucia

Red Snapper
Kingfish
Flying Fish
Conch (a shellfish)
Tuna (fresh not tinned)
Dolphin (NOT the ones found in sea parks, these are small and not related at all)
Salt Fish (imported and used in many recipes)

Canaoui (fish treat)

1-2 medium sized fish in season
2 green figs
2 christophenes
1 grated carrot
1 cup green peas
1/4 cup of parsley and celery
1/4 cup of water
1 teaspoon each of lime juice, vinegar, salt, garlic, and mint

Simmer fish over low heat in water, add salt and vinegar and cover for a few minutes. Cook the vegetables separately until soft, mash and make into small balls. Dip your thumb into the centre of the balls - sprinkle celery over and around the balls. Fill the centre of the vegetable balls with the grated carrot.

Place the fish in the centre of the dish with the vegetable balls surrounding. Sprinkle lime juice and mint over the fish and serve.