Ingredients

 

For the Green Seasoning:

• Fresh chadonbeni (culantro)
• 4 cloves garlic
• 2 scallions
• 2 pimento peppers

Instructions

1 Prepare the Green Seasoning:

•  In a food processor, blend or finely chop chadon beni, garlic, onion, and pimento peppers and set aside.

2 Prepare the Fish:

•  Soak the fish in water with lime juice for 2-3 minutes. Rinse and set aside.
•  Chop off the fish head and separate it from the body.

3 Make the Fish Stock:

•  In a large pot, add water and bring to a boil.
•  Add the chopped onion, garlic, chadon beni, salt, black pepper, thyme, and hot pepper.
• After you throw in all your seasonings, add the fish head only (not the body) to the stock.
•  Let the mixture boil for 30-45 minutes to develop flavor and release all its natural fluids.

4 Prepare Provisions:

•  While the stock is boiling, wash, peel, and chop all the provisions (potato, sweet potato, green banana, carrots & whatever else you can think of). You can adjust the quantities based on preference. 

5 Season the Fish:

•  Season the remaining back fish with the green seasoning, pimento, salt, and black pepper. Let it marinate for 20-30 minutes.

6 Fry Aromatics:

•  Drain the fish stock into a separate bowl and set aside.
•  In the same pot, add oil or Golden Ray butter and heat.
• Fry the chopped onion, garlic, and pimento pepper for 1-2 minutes until your nose start to tingle.

7 Add Provisions:

•  Add all the chopped provisions to the pot and sauté for a few minutes, stir everything inside of pot evenly to take in those flavors

8 Combine and Cook:

• Pour the reserved fish stock back into the pot
•  Cook for 15-20 minutes until the provisions are soft and mixed in good

9 Add the Fish:

• Finally, add the seasoned fish to the pot and let it cook for an additional 5 minutes, ( fish should not take that long to cook) 

10 Serve:

• Taste and adjust seasoning if necessary. Serve hot with bread or jusso