Fishpot recipe

Fishpot recipe

This article was published by: Matthew
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Fishpot recipe is a delightful dish that combines the flavors of fresh fish with an array of aromatic herbs and spices. This recipe takes inspiration from Caribbean cuisine, offering a hearty and flavorful meal. The fish is simmered in a rich broth, infused with ingredients like tomatoes, bell peppers, onions, and a touch of spice. The result is a mouthwatering dish that is both comforting and satisfying.
Keywords: Fishpot recipe, Caribbean cuisine, fresh fish, aromatic herbs, flavorful.
Fishpot recipe details
Ingredients
200 g | pancetta bacon, finely diced |
4 tbsp | oil |
2 stalk(s) | leek |
500 g | mushrooms |
salt and pepper | |
2 tbsp | tomato puree |
40 g | flour |
250 ml | fish stock |
500 ml | single cream |
300 g | peas |
600 g | conger eel, ready to cook |
2 tbsp | lemon juice |
1 tbsp | parsley, chopped |
Instructions
Heat the oil and sauté the bacon.Clean, halve, wash and drain, then slice the leek. Slice the mushrooms. Add the mushrooms and the leek to the bacon and sauté, while stirring, for 5 minutes. Season with salt and pepper. Add the tomato purée and the flour and cook stirring for a minute.
Pour in the fish stock and the single cream. Bring to the boil. Add the peas and simmer for 5 minutes.
Rinse the conger eel and remove the skin. Cut into 2-3cm pieces, season with salt and pepper and turn in lemon juice. Add the fish to the stew and cook for further 10 minutes.
Season to taste with salt and pepper, then sprinkle with parsley and serve with crispy white bread.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
403kcal
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