Ray's SXM Site

Caribbean Recipes

Stewed Fish Marigot
1 can of tomatoes ½ can tomato paste 1½ - 2 lbs fish fillets (any firm fish may be used) 2 oz chopped bacon 1 tbsp butter ¾ cup flour 4 med potatoes, cut in pieces	1 med chopped onion 4 chopped carrots 1 tbsp Lee & Perrin sauce 1 bayleaf pinch of thyme pinch of dried allspice salt & pepper to taste
add tomato paste to chopped tomatoes and thin w/ water to yield 2½ cups; set aside cut fillets into pieces no larger than 2" x 1"; set aside fry bacon and remove from pan add 1 tbsp butter, then add flour and brown it fry in the onion until almost transparent add tomato mixture, Lee & Perrin sauce, pinch of allspice, pinch of thyme & bayleaf seaso w/ salt & pepper to taste add potatoes & carrots simmer for 15 min, then add fish and cook another 10 min makes 4-6 servings

Stewed Fish Marigot

1 can of tomatoes

½ can tomato paste

1½ - 2 lbs fish fillets
(any firm fish may be used)

2 oz chopped bacon

1 tbsp butter

¾ cup flour

4 med potatoes, cut in pieces

1 med chopped onion

4 chopped carrots

1 tbsp Lee & Perrin sauce

1 bayleaf

pinch of thyme

pinch of dried allspice

salt & pepper to taste

add tomato paste to chopped tomatoes and thin w/ water to yield 2½ cups; set aside
cut fillets into pieces no larger than 2" x 1"; set aside
fry bacon and remove from pan
add 1 tbsp butter, then add flour and brown it
fry in the onion until almost transparent
add tomato mixture, Lee & Perrin sauce, pinch of allspice, pinch of thyme & bayleaf
seaso w/ salt & pepper to taste
add potatoes & carrots
simmer for 15 min, then add fish and cook another 10 min
makes 4-6 servings

Caribbean Recipes

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