Posted on

Caribbean Fish Stew – using tin or fresh Salmon

Caribbean stewed salmon

Caribbean fish stew

Caribbean Fish Stew.

Caribbean fish stew and rice is a wonderful recipe that uses an every day stand by  (tinned salmon) in a unique way, and is so delicious my sons want it served every week. It is also a 30 minute meal, i.e. the whole meal takes about 30 minutes from start to finish. Tinned salmon will suddenly assume a role of much greater importance once you have tried this delicious stewed salmon recipe. This dish is known in different forms throughout the Caribbean in sometimes called stewed salmon Jamaica style, or brown stew salmon. It is very healthy, you could use brown rice or couscous. Stewing in the Caribbean context means one of two styles. The first is using melted and caramelised sugar first in the pot ( a good example of this is in our recipe Trinidad Pelau SEE LINK ), the other is just cooking with onions and sweet peppers and tomatoes and of course hot sauce such as Ooft! scotch bonnet.  This recipe could also be served with mashed potato or pasta.

INGREDIENTS TO SERVE 4

1 large tin pink or red salmon 450g or two smaller
2 fresh tomatoes cut up
half a 400gm tin of tomatoes
1 medium onion chopped
1 sweet pepper sliced
1 garlic clove chopped
1 tablespoon chopped parsley
¼ cup water
1 tsp. tomato paste

2 tsps. salt and 1tspn ground black pepper and1 tsp. sugar

METHOD – Caribbean Fish Stew

Put your rice on to boil. Meanwhile
1. Heat one tablespoon of oil in a wok or pan until hot and add the onion, garlic and peppers and sauté on medium heat until soft. Stir and add fresh chopped tomatoes and cook slow for a minute or two until these soften.
2. Meanwhile open salmon into a bowl and clean off the skin and bones keeping the liquid.
3. Add tinned tomatoes, pepper, salt, sugar, tomato paste,  salmon liquid, and water, then cook covered for 10 minutes.
4. Add salmon and parsley not stirring to much at this point to keep the salmon pieces whole. Taste and adjust seasoning if required. Continue to cook for another 5 minutes for flavours to meld.

Serve Caribbean Fish Stew with white basmati or jasmine rice, accompanied by
Cucumber sliced and seasoned with salt pepper and lemon juice, plus if you have any some coriander chopped…and of course Ooft! Hot Pepper Sauce. You can buy Ooft! Scotch Bonnet by clicking the button below

Shop Now
Caribbean Salmon and Rice

Caribbean Fish Stew

Tinned salmon cooked in the Caribbean way a transformational dish that will become a family favourite
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Caribbean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 large tin pink or red salmon 450g plus one smaller tin, drained (keep liquid for sauce) remove bones and most skin
  • 2 tomato chopped
  • 1/2 400g tin tomato
  • 1 Onion sliced
  • 1 clove garlic minced
  • 1/2 cup parsley chopped
  • 1 tsp tomato paste
  • 1 tsp salt, sugar and 1.2 tsp black pepper

Instructions
 

  • Put your rice on to boil.
    Meanwhile
    1. Heat one tablespoon of oil in a wok or pan until hot and add the onion, garlic and peppers and sauté on medium heat until soft. Stir and add fresh chopped tomatoes and cook slow for a minute or two until these soften.
    2. Meanwhile open salmon into a bowl and clean off the skin and bones keeping the liquid.
    3. Add tinned tomatoes, pepper, salt, sugar, tomato paste,  salmon liquid, and water, then cook covered for 10 minutes.
    4. Add salmon and parsley not stirring to much at this point to keep the salmon pieces whole. Taste and adjust seasoning if required. Continue to cook for another 5 minutes for flavours to meld.

Notes

Serve Caribbean Fish Stew with white basmati or jasmine rice, accompanied by
Cucumber sliced and seasoned with salt pepper and lemon juice, plus if you have any some coriander chopped…and of course Ooft! Hot Pepper Sauce. 
Keyword brown cooked salmon, caribbean fish stew, stewed salmon
Posted on 1 Comment

Butter Chicken – slow cooked

butter chicken

Butter Chicken and pilau
Butter Chicken and pilau

BUTTER CHICKEN RECIPE

Our Recipe. My wife was determined to get this butter chicken right and we all agreed this tasted better than any of our local Indian restaurants. Its rich and creamy but the meant shines through.
700 gm meat (used pack 7  thighs with bone)
For the Marinade:
1 tsp chilli powder
1 tsp garam masala (Tandoori mix)
1 tsp ginger and garlic finely chopped
250 gr Greek yogurt
Salt to taste

For the Gravy:

100g butter
1 1/2 tsp ground roasted cumin seeds
4 green Cardamom seeds
1 tin whole tomatoes puréed
1 tsp sugar
1 tsp red chilli powder
Salt to taste
100 gm fresh cream
2 fresh mild green chilli chopped
1 tsp Ooft Scotch Bonnet Hot Sauce
1 tsp ground fenugreek or leaves (substitute ½ tsp fennel seeds)

Method

1. In a bowl marinate the chicken with ginger, garlic, chilli powder, garam masala, salt and yogurt. Mix well…. Keep it in the refrigerator, marinate overnight or minimum 4 hours.
2. Preheat Grill oven to 240C, Grill meat until it is almost cooked. It may take about 20 to 30 mins depending on the size of your chicken….
For the chicken gravy
1. Heat half of the butter in pan.
2. Pour in the tomato puree, and saute for 2-3 minutes. Add cumin, cardamom,sugar, chilli powder and salt to taste. Mix well.
3. Add the grilled chicken, remaining butter, tsp Ooft, and fenugreek
4. Saute for 7-10min till chicken is cooked..
5. Add the fresh cream, do not cook for long after you add to the gravy, otherwise the gravy may curdle…..
6. Garnish with Cilantro
Serve hot with Basmati rice, Biryani rice or naan, add extra Ooft! To taste.

for more recipes visit our Google+ page – link to Google+