RECIPE
11 INGREDIENTS5 STEPS20MIN

Coconut Stewed Haddock

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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A quick coconut stew putting some pieces of Haddock to good use. This dish is sure to satisfy your fish craving!

20MIN

Total Cooking Time

11

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 lb
Haddock Fillets
1
Lemon , juiced
1 1/2 Tbsp
Coconut Oil
2 cloves
Garlic , diced
1/4
Scotch Bonnet Pepper , diced
seeds removed for less spicy
2
Pimiento Peppers , diced
Bell Pepper
4 sprigs
2
Scallions , chopped
1/8 tsp
Freshly Ground Black Pepper
1/2 cup
Coconut Milk
1/2 tsp
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Directions

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Step 1
Cut your Haddock Fillets (1 lb) into 2-3 inch pieces and wash with the juice of half the Lemon (1/2) and cool water.
Step 2
Heat the Coconut Oil (1 1/2 Tbsp) in a deep pan over med/high heat. Then add the Garlic (2 cloves) , Pimiento Peppers (2) , and Scotch Bonnet Pepper (1/4) . Turn the heat down to as low as it can go and cook for a minute.
Step 3
Next add the leaves of the Fresh Thyme (4 sprigs) , Scallions (2) , and Freshly Ground Black Pepper (1/8 tsp) . Cook for another 2-3 minutes.
Step 4
Turn the heat up to medium, then add the pieces of fish and gently stir to coat with the flavors we started off with. Then add the Coconut Milk (1/2 cup) , Salt (1/2 tsp) and remaining juice from the Lemon (1/2) . Bring to a simmer but don’t allow it to boil rigorously.
Step 5
Cook on a simmer for about 5-7 minutes, depending on how thick your fish is. Taste for salt and adjust to your liking, then the dish is done! You may top it with some finely chopped parsley and serve with hot steamed rice, pasta, or dip in your favorite crusty bread. Enjoy!

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