On a field of baby blue, the peaked forms represent the island's two national icons, the Gros Piton and Petit Piton, sibling volcanic plugs that soar out of the Caribbean Ocean. I should like to climb one of these peaks some day. In the meantime, I sate my thirst for maniacal climbing with this delicious fish stew.
The Creole influence can be found in the cuisine of many Caribbean islands. The quatre épices seasoning used here was a mix of ground white pepper, cloves, nutmeg and cinnamon, although other spices may be used, such as allspice or ginger.
The recipe calls for bream or snapper, but any firm white fish may be used.
And here it is:
Creole Fish Stew
2 red bream or snapper filets, cut into 1-inch pieces
2 tbsps Creole quatre épices seasoning
2 tbsps malt vinegar
flour for dusting
oil for frying
1 tbsp butter
2 tbsps oil
1 finely chopped onion
2 chopped tomatoes
2 finely chopped garlic cloves
2 sprigs thyme
2-3 cups of fish stock or water
1/2 tsp cinnamon
1 finely chopped scotch bonnet pepper
1/2 chopped green pepper
1/2 chopped red pepper
salt and pepper to taste
oregano leaves for garnish
1. Sprinkle the fish with the quatre épices seasoning and vinegar. Turn to coat. Marinate overnight.
2. Roll the fish pieces in flour. Shake off any excess flour. Discard the remaining marinade.
3. In a large soup pot, heat the oil and fry the fish pieces for about five minutes, until nicely browned. Remove from pot and set aside.
4. Heat the remaining oil and butter. Add the onions and sauté until soft. Add the tomatoes, garlic and thyme. Stir well and simmer for five minutes.
5. Add the fish stock or water, cinnamon and scotch bonnet. Stir, then add the chopped green and red peppers, and the fish pieces.
6. Add salt and pepper to taste. Simmer for at least an hour. Serve, garnished with the oregano leaves. Devour whilst imagining yourself climbing up one of the Pitons.
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