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Wednesday, April 9, 2008

caribbean fish stew

So one weekend, the Food Pimp made this [read sarcastically] light fish stew. Okay, it was thick and rich, but very gashdarned good! Here's the recipe as best as I can recreate it.

Caribbean Fish Stew Food Pimpin' Style

2 carrots, sliced
2 onions, sliced
1 ozchopped ginger
1 bulb chopped garlic
1/2 t clove
1/2 t allspice
1/2 t cardamom
1/3 t tumeric
2 t coriander
1 32 oz can crushed tomatoes
1-2 beers
2 potatoes diced
salt and pepper
1 whole habanero
1 lb fish filets like tilapia, cut into 2 inch pieces
chopped cilantro
1/2 c lime juice

So you saute the carrot, onion, then throw in the ginger and garlic. When it's nice and soft and smells good, throw in the spices. Let them get toasty. Then add the tomato and beer. Let it bubble. Then add the habanero pepper. Reduce the heat and let it simmer for 20 minutes. Then add the potatoes. Add salt and pepper When the potatoes are tender, add the fish. Let it go another 8 minutes. Then add the cilantro and lime juice to garnish. It's hearty, it's yummy, it's perfect to pair with a refreshing tropical cocktail.

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