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Caribbean-inspired recipes with smoked haddock

Paula76 Jan 23, 2010 12:14 PM

I got some lovely smoked haddock fillets at the market today and I am in the mood for a Caribbean meal. I have never cooked any Caribbean food so I would welcome some ideas and inspiration. I also bought some plantain, gungo peas and rice and I have some shredded coconut and fresh mango as well as a myriad of spices in my pantry.

I'll be grateful for your suggestions!

Paula

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  1. bushwickgirl RE: Paula76 Jan 23, 2010 04:12 PM

    This is probably too late for your supper tonight but for the life of me I can't think of anything Caribbean with smoked haddock. It's really a New England fish. My (Puerto Rican) husband thinks you could make bacalaitos, which is a salt cod fritter, just sub the poached (in milk) haddock, flake the fish, then mix in:

    1/2 # haddock, poached and flaked
    3/4 cup flour
    1/2 tsp. baking powder
    1/3 tsp. salt
    3/4 cup water
    1 garlic clove
    2 culantro leaves (cilantro), chopped
    1 envelope sazón seasoning
    1 diced scallion
    Pepper

    Deep fry the fritters in vegetable oil. You can top these with a spicy mango salsa. You've got gungo (gandules) and rice, which you could do either PR style with sofrito or Jamaican style with coconut milk and coconut. Plantains (what color?) green for tostones and mojo (garlic, oil and vinegar dressing) or just plain boiled until tender, seasoned with fresh garlic and mashed. Yellow for fried with a sprinkle of hot sauce and salt or the black (maduros) for frying as well, quite sweet and soft.

    1. Cherylptw RE: Paula76 Jan 23, 2010 07:13 PM

      You can make some jerked fish cakes or some jamaican patties, an empanada style of pastry traditionally filled with beef but can be made with fish/seafood, vegetable, chicken, etc. You can add the plantain & coconut to this.

      As a side not, Bushwickgirl, since your husband is Puerto Rican, can you tell me what the ingredients are in Pastelles? I'd love to make them if I could.

      1. Paula76 RE: Paula76 Jan 24, 2010 05:15 AM

        Thanks for the ideas (and thanks to Bushwickgirl's husband!). I am indeed making the fish tonight so I still have time to ponder. The bacalaítos sound good. I was thinking of adding some coconut flakes to the batter following a recipe I found and I'll try the sofrito, Puerto Rican style. I know smoked haddock is probably not used in the Caribbean but a bit of innovation can sometimes be a good thing so I'm hoping this will be the case...

        1 Reply
        1. re: Paula76
          hotoynoodle RE: Paula76 Jan 24, 2010 06:32 AM

          top it with a mango salsa.

        2. h
          Harters RE: Paula76 Jan 24, 2010 09:48 AM

          "I'll be grateful for your suggestions!"

          DON'T DO IT!

          Smoked haddock ain't going to work in a West Indies style. You're going to ruin the haddock. And ruin the Carib stuff. 'Tis a fusion too far. Betcha I'm right. :-)

          1. alkapal RE: Paula76 Jan 25, 2010 12:32 AM

            when i think of smoked fish in the caribbean, i think of my nephews's smoked cobia dip -- like a crab dip. that might be an approach.

            also...

            just playing around, i wonder how this conch salad recipe could be adapted: http://recipes.caribseek.com/Bahamas/...

            (BTW, this is a very neat website! it has cookbook links for the recipes, and has lots of interesting caribbean recipes)

            1. Paula76 RE: Paula76 Jan 25, 2010 03:28 AM

              I am pleased to report on a very successful meal which had my other half stating that it was one of the best meals I'd ever cooked! Fusion did work this time and I'd like to thank you for your suggestions and comments.

              Here's what I did:

              I dredged the smoked haddock fillets in flour, then egg and lastly, in a mix of wholemeal breadcrumbs, grated coconut and spices (cayenne pepper, black pepper, turmeric, cinnamon, paprika and nutmeg). I put it back in the fridge for about an hour.
              For the rice, I opted for 'moros y cristianos' with a twist: I heated olive oil, then fried a cup of washed wholemeal rice for a few minutes, added garlic, chilli and oregano and after 2 minutes, one onion, one red pepper, a diced carrot, some smoked paprika and cumin. I sautéed for a few minutes, added chicken stock, salt, pepper and thyme and simmered for 10 minutes before adding the gungo peas and cooking until done.

              I fried the fish in olive oil for 2-3 minutes each side and finished in the oven. I served with a splash of lime juice, the rice and some fried plantain (with cayenne pepper and honey). The smoky flavour of the fish worked really well...A definite keeper!

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