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Poisson cuit bahamien
 
 
4 PortionsPTM35 min

Poisson cuit bahamien


Bouillie donne un son affreux (et c'est vraiment un abus de langage car le poisson mijote doucement jusqu'à la cuisson), mais il est incroyablement délicieux et satisfaisant pour l'âme. Situé dans le Miami Herald qui l'a adapté à partir de Culinaria The Caribbean de Rosemary Parkinson, (Konemann, 1999). ). L'article du Miami Herald disait: "Les Bahaméens savent qu'il n'y a rien de tel qu'un bon bouillon ou une bonne soupe de poisson pour vous donner de la force pour la journée à venir. N'importe quel poisson blanc peut être utilisé mais le mérou est préféré (voir la source). Servir avec du gruau et du pain de maïs. " Si vous pouvez localiser les poivrons de poisson à utiliser dans ce plat, ils sont merveilleux.

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Préparation

  1. Placez le poisson dans un plat non réactif et ajoutez le jus de citron vert. Saupoudrez de sel et de poivre au goût.
  2. Versez 1/2 litre d'eau dans une casserole et ajoutez les oignons, l'ail, le persil et le thym, les pommes de terre, le beurre et le piment.Portez à ébullition et laissez bouillir environ 10 minutes ou jusqu'à ce que les pommes de terre soient presque cuites (ajoutez de l'eau, si nécessaire). nécessaire).
  3. Ajouter le poisson avec le jus de marinade, réduire le feu à doux et laisser mijoter environ 10 minutes, ou jusqu'à ce que le poisson soit juste cuit et commence à s'écailler.
  4. Goûtez et ajustez pour le sel et le poivre.Servez chaud.



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