Fish Broth

FISH BROTH 

Ingredients:
Fish, cleaned and sliced
2 cloves garlic, minced
1 small onion, minced
Thyme, minced
¼ cup water
2 tsp. limes juice
½ onion
1 garlic
1 stalk of celery, finely chopped
½ cup chive, finely chopped
1 large carrot, diced
1 cup pumpkin, diced
3 small potatoes, peeled and diced
6 green fig (bananas), peeled and chopped
3 ochroes, chopped (optional)
1 pimento pepper, chopped


Direction:

Water
Salt and pepper
Blend the garlic, onion, thyme, lime and water.
Season the fish (in this case I use Carite) with this mixture.
Allow to marinate for an hour.
In a large pot saute the onion, garlic, pimento pepper until golden brown.
Add water and the rest of the vegetables and simmer until all the vegetables are tender.
When vegetables are tender, add fish and allow to simmer.
Add salt and pepper to taste.

Recipe and picture courtesy www.simplytrinicooking.com

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Marinated Fish

Serves: 4-6
Prep. time: 10 minutes
Cooking times: 25 minutes

Ingredients:

2 lbs. whole fresh sardines
2 lbs. white onions, thinly sliced
1 1/2 cups red or white wine vinegar
All-purpose flour for coating
Pure olive oil for frying
Salt to taste

Direction:
Clean the sardines and remove their heads, backbones, but leave the fillet attached. Rinse and pat dry with paper towels.

Spread the flour on a plate. Coat the sardines lightly on both sides.

In a large saute pan, pour olive oil. Heat the oil on a medium-high heat then add the fish and fry until golden on both sides. Transfer the fish to a paper towel to drain. Sprinkle with salt.

Saute the onion in a little oil over a low heat until soft. Add a little salt an 1 cup of the vinegar. Cook the onion and vinegar over a medium heat for about 10 minutes.

Top the fish with the onion and vinegar, add the remainder of the vinegar, and allow to marinate. Marinating may take place for 1 to 2 days. Marinate in the refrigerator if necessary. Allow it to get to room temperature before serving.

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