Poisson Braisé

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

   Pat the fish fillets dry with paper towels.

   Približno 1 min

2. 2

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

   Približno 3 min

   Kuharjeva opomba: 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.

   Približno 15 min

4. 4

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

   Približno 2 min

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.

   Približno 6 min

   Kuharjeva opomba: 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.

   Približno 5 min

7. 7

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

   Približno 5 min

8. 8

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

   Približno 2 min

9. 9

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

   Približno 1 min

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.

    Približno 15 min

11. 11

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

    Približno 1 min

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.

    Približno 15 min

    Kuharjeva opomba: Be careful not to overcook the fish, as it can become dry.

13. 13

    Taste and adjust seasoning if necessary.

    Približno 1 min

14. 14

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