Poisson Braisé

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

   Pat the fish fillets dry with paper towels.

   Около 1 мин

2. 2

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

   Около 3 мин

   Совет повара: 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.

   Около 15 мин

4. 4

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

   Около 2 мин

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.

   Около 6 мин

   Совет повара: 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.

   Около 5 мин

7. 7

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

   Около 5 мин

8. 8

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

   Около 2 мин

9. 9

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

   Около 1 мин

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.

    Около 15 мин

11. 11

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

    Около 1 мин

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.

    Около 15 мин

    Совет повара: Be careful not to overcook the fish, as it can become dry.

13. 13

    Taste and adjust seasoning if necessary.

    Около 1 мин

14. 14

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