Jamaican run down (fish stew with tomato, peppers and coconut milk) Ingredients Juice of 2 limes 2 lbs cod loin, salmon (skin removed) or mackerel, cut into large pieces 1 13.5-oz can coconut milk 1 large onion, diced 2 garlic cloves, sliced 1 Scotch Bonnet or jalapeño chile pepper, minced (I use red jalapeños, seeds and all) 1/4 tsp mild red pepper flakes (optional) 16 oz canned chopped tomatoes 1/4 tsp kosher salt 1/4 tsp fresh black pepper 1 tsp dried thyme leaf 1 Tbsp white vinegar Directions Squeeze the lime juice into a shallow bowl, and add the fish. Turn the fish pieces over a couple of times to make sure they are covered in lime juice. Set aside. In a heavy, wide, high-sided skillet (you could use a nonstick wok), heat the coconut milk over medium heat until you can see some oil pooling on the top (2-3 minutes). Add the onion, garlic, pepper, pepper flakes, tomatoes, salt, pepper, thyme and vinegar. Cook, stirring once or twice to incorporate the ingredients, for 2 minutes, or until the liquid comes to a low boil. Reduce heat to low, and add the fish along with any lime juice in the bowl. Cover, and cook at a low simmer for 10 minutes. Taste, and adjust seasoning with salt, pepper or additional lime juice, if needed. Serve hot.
Posted on: Sun, 30 Mar 2014 12:06:18 +0000