STEWED COD AND GARLIC PLANTAINS
I live for simple meals; if you’ve been hanging around here long enough then I’m fairly certain that you know that’s my mantra. I’m spend a tremendous amount of time in the kitchen, but the average meal for my family are usually meals that I can prepare in under an hour, preferably less than half an hour. Fish is typically a quick meal since it cooks in no time; I keep the preparation simple which means I can have a healthy meal on the table in less than 30 minutes. This gives me enough time to focus on other things like improving my photography, brainstorming new ideas and recipes and spending time with my family.
Cod Fish Stew
1 lb fresh cod fish
1 tsp finely chopped thyme + 6 sprigs thyme
1 tbsp crushed garlic
1 tbsp chopped cilantro
3 tsp canola oil
1 tsp curry powder
½ tsp black pepper
1 ½ tsp salt
1 medium onion, sliced
¼ cup water
1 pint grape tomatoes cut in half
2 scallion, chopped
Place cod in a bowl and mix with chopped thyme, garlic, cilantro, 1 tsp canola oil, curry powder, black pepper and salt and set aside.
In a pot over medium high heat, add remaining oil. When oil is hot add onion and cook for 2-3 minutes until it has soften then add tomatoes. Cook for 2-3 minutes then add water and bring to a boil; cook for an additional minute or two, until the tomatoes start to break down a little. Add cod, scallion and thyme and cover pot, lower the heat, then cook for 10-12 minutes. Remove from heat and add a squeeze of fresh lemon. Serve over rice.
2 whole plantains cut into small cubes, slightly ripe( the skin should be yellow)
2 cloves garlic
2 tsp oil
1 mild pepper thinly sliced, like jalapenos, Trinidad pimento(optional)
¼ tsp salt
Add oil to a pot over medium heat. When oil is hot, add plantains and cook until all sides are golden brown. Add garlic, pepper and salt and cook for an additional minute while stirring. Remove from heat and garnish with chopped cilantro.