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Dominica Fish Coubouillon

Name: Dominica Fish Coubouillon
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 907 g red snapper; 20 ml olive oil; 115 g unsalted butter; 1 lime or lemon; 6 cloves garlic, minced; 1 onion, chopped; green onions, chopped, to taste; 120 g peppers; 120 g tomato, chopped; 1 tsp peppercorn; thyme, to taste; parsley, to taste; 1 tbsp turmeric; 1 tbsp paprika; salt, to taste; 1 tsp flour; 1 tsp black pepper; 355 ml water; 3 okra (optional)

A Dominican herb-and-vegetable fish stew simmered in a spiced, thickened gravy.

Total: 50 min
Hands on: 30 min
Serves: 4
Method: hob
Cuisine: Dominican

Per serving · estimated

Energy: 420 kcal
Protein: 38 g
Fat: 26 g
Carbs: 8 g

Freshly cooked Dominica Fish Coubouillon

Method

Step 1 of 15
Wash the scaled and cleaned fish.
- red snapper
Step 2 of 15
Gather all the herbs and seasonings.
Step 3 of 15
Pat the fish dry with a paper towel.
- red snapper
Step 4 of 15
If using a whole fish, cut three small diagonal slits into the skin to let seasoning penetrate and control how the skin opens during cooking.
- red snapper
Step 5 of 15
Rub the fish with half the lime/lemon juice, some salt, half the minced garlic, and black pepper, then let it marinate for 30 minutes.
- red snapper
- lime or lemon
- salt
- garlic, minced
- black pepper
30 min
Step 6 of 15
In a frying pan, heat the olive oil and butter, then add all the remaining ingredients except the flour, lime/lemon juice, and water.
- olive oil
- unsalted butter
- onion, chopped
- green onions, chopped
- peppers
- tomato, chopped
- black pepper
- thyme
- parsley
- turmeric
- paprika
- okra
Step 7 of 15
Sauté the herbs and vegetables for about 5 minutes.
5 min
Step 8 of 15
Add the water, then place the fish into the pan.
- water
- red snapper
Step 9 of 15
Spoon some of the gravy over the fish.
Step 10 of 15
Cover the pot and let the fish simmer on medium heat for 10 minutes, until it reaches 63 °C at the thickest part.
- red snapper
63 °C / 145 °F10 minFin fish to 63 °C / 145 °F
Step 11 of 15
Gently turn the fish over if it holds together.
- red snapper
Step 12 of 15
Add the remaining lime/lemon juice.
- lime or lemon
Step 13 of 15
Mix the flour with about 2 teaspoons of water and stir it into the pan to thicken the sauce.
- flour
- water
Step 14 of 15
Cover and let the fish boil for 5 more minutes.
- red snapper
5 min
Step 15 of 15
Remove from heat and serve with rice, dumplings, or provisions.

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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.

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