Poached Croaker fish on a bed of tomatoes and caper

15056427_503824986210_4614735556236451926_n.jpg

Poaching fish is a very simple technique to ensure a full flavoured and wholesome fish.

For the fish
1 medium sized croaker, cleaned and gutted, cut into pieces
Fish stock or bouillon cube
1, bay leaf
1 clove of garlic, minced
Teaspoon, dried thyme
Slice of lemon
Black peppercorns

For the tomato caper base
1 clove of garlic, minced
2 fresh tomatoes
1 small purple onion,  diced
1 tablespoon of capers
Pinch of paprika
Salt to taste

Method

In a pan,  combine the ingredients and bring to a boil. Reduce the heat so the water is just simmering. Add the fish and poach until it is cooked through, about 6 – 8 minutes.

When cooked,  transfer to a plate. Brown the skin of the fish lightly in a hot pan with a little olive oil.

For the tomato and caper base,  in a hot pan on medium heat, cook the minced garlic for less than a minute. Add the tomatoes and onions, soften slightly but not over cook. Now add the capers and paprika. Salt to taste.

Serve with steamed sweet potatoes and enjoy.

 

Advertisements

Published by

Dumebi Agbakoba

Executive Chef

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s