Poisson Braisé

下ごしらえ

材料

作り方

手順

1. 1

   Pat the fish fillets dry with paper towels.

   約1 分

2. 2

   In a small bowl, combine the lemon juice, minced garlic, grated ginger, chopped scotch bonnet pepper (if using), black pepper, and salt.

   約3 分

   調理のヒント： Wear gloves when handling scotch bonnet peppers to avoid skin irritation.

3. 3

   Rub the spice mixture all over the fish fillets and let them marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

   約15 分

4. 4

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

   約2 分

5. 5

   Carefully sear the marinated fish fillets for 2-3 minutes per side until lightly golden. Remove the fish from the pot and set aside.

   約6 分

   調理のヒント： Do not cook the fish all the way through at this stage.

6. 6

   Add the chopped yellow onion to the same pot and sauté until softened, about 5 minutes.

   約5 分

7. 7

   Stir in the sliced bell pepper, sliced carrots, and quartered potatoes. Cook for another 5 minutes, stirring occasionally.

   約5 分

8. 8

   Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.

   約2 分

9. 9

   Pour in the canned crushed tomatoes and water. Add the bay leaf.

   約1 分

10. 10

    Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, or until the vegetables are slightly tender.

    約15 分

11. 11

    Gently place the seared fish fillets back into the pot, nestling them into the sauce and vegetables.

    約1 分

12. 12

    Cover and continue to simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.

    約15 分

    調理のヒント： Be careful not to overcook the fish, as it can become dry.

13. 13

    Taste and adjust seasoning if necessary.

    約1 分

14. 14

    Serve hot, garnished with fresh chopped parsley if desired. This dish pairs well with plain white rice or couscous.