Caribbean Fish Stew with Coconut Milk, Okra and Green Plantain Dumplings

Instructions

1. 1

   1. Season the fish with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the lime zest and 15 ml (1 tbsp) lime juice. Refrigerate for 10 minutes.

2. 2

   2. Grate the green plantains on the coarse side of a grater. Mix them with half of the chopped garlic, 10 g (1/4 cup) cilantro, 2 g (1/4 tsp) salt and a pinch of pepper. Shape into small dumplings about 2.5 cm (1 inch) wide and set aside.

3. 3

   3. Heat a wide pot or stew pan over medium heat. Add the oil and sauté the onion, sweet pepper and remaining garlic for 4 to 5 minutes, until fragrant and translucent.

4. 4

   4. Stir in the tomato, thyme, sweet paprika, the remaining 4 g (3/4 tsp) salt and the rest of the pepper. Cook for 5 minutes, stirring, until you have a juicy base.

5. 5

   5. Pour in the coconut milk and fish or vegetable stock. Bring to a gentle simmer, then lower the heat to maintain a light bubble. Cook for 5 minutes so the flavors meld.

6. 6

   6. Carefully add the green plantain dumplings to the gently simmering liquid. Cook for 8 minutes, gently shaking the pot so they do not stick or break.

7. 7

   7. Add the okra and cook for 5 more minutes, until tender but still bright green.

8. 8

   8. Nestle the fish cubes into the stew in a single layer. Cook for 6 to 8 minutes over low heat, without a hard boil, until the fish is opaque and just flakes with a fork.

9. 9

   9. Turn off the heat and add the butter, remaining lime juice, scallions and remaining cilantro. Adjust salt if needed and let rest for 2 minutes before serving.

10. 10

    10. Serve the stew hot. If you want to reheat it, do so over low heat until the center of the fish reaches 74°C / 165°F, without letting the stew boil hard so the texture stays tender.