Cod fish is enjoyed on most of the Caribbean islands; it is prepared in a variety of ways. While growing-up on the Caribbean coast, i observed how salting fish was a practical way to preserve the leftover fresh fish the fishermen brought- in daily. It is also an economical way to eat deep water fish and stay away from the farm raised fish we are exposed to now-a-days. Here is the recipe : 1 pound salted cod fish fillet 1/2 pound shredded cabbage 1 medium carrot diced 1 small onion squared 1tablespoon minced garlic gloves 1 large riped tomato 2 tablespoon virgin coconut oil a sprig of fresh rosemary Procedure: wash you fish a lot or even soak overnight to get rid of excess salt. steam fish in hot water and let simmer for about 5 minutes; rinse and set aside. in a heated skillet add 1 tablespoon coconut oil and sautee garlic, onion ,tomato and carrots, add drained fish and cover for 5 minutes until carrots a tender enough. Add cabbage and rosemary cover for 5 more minutes turn off fire and add the other tablespoon of coconut oil. Serve over rice, and fresh watercrest,or over root vegetables like cassava , yam and even over pumpkin. Enjoy!
No comments:
Post a Comment