Saturday, 19 October 2013

Caribbean Seafood Pepperpot

Since getting home from our holiday, I've been dreaming of Bahamian food. This spicy 'pepperpot' broth comes from Jamaica and can be made with meat or fish. I looked it up as it has echoes of the food we ate whilst away - Jerk, fish and spice, plus such a warming dish really brightens up that mid week supper. If you are feeling extra special though, you could add some squid or a second type of fish.

I've called it a broth because really, the sauce is relatively thin, almost like a soup yet the fish and vegetables fill you up. There are two ways you can cook this, either on the hob or in the slow cooker! The nice thing about sticking it in the slow cooker is that after the initial prep, you can just go and get on with whatever else you need to! I love love love my crock pot, which I got online from Appliances Direct. They have loads to choose from but I went for the classic 'Crock Pot' brand. I've used it so much but sadly the poor thing has suffered an injury! Check that scratch out :-(

Red Crockpot
Seafood Pepperpot stew

Here's my take on this traditional classic:

Ingredients (serves 2)
  • 4 rashers streaky smoked bacon
  • 800ml vegetable or chicken stock
  • 1 tbsp jerk seasoning - I use Tan Rosie.
  • 2 large white fish fillets of your choice cut into chunks
  • 150g small prawns (frozen is fine)
  • 2 tbsp tomato puree
  • 1 garlic clove peeled and crushed
  • 1 chilli, seeds removed and finely sliced
  •  large onion finely diced
  • 1/2 red pepper
  • 1/2 green pepper
  • Olive oil 
Method: 
Heat the oil in a large frying pan and fry the bacon and onions for a few minutes - then, add the chilli and garlic and continue to fry for a further 2- 3 minutes. 

Slow cooker: 
Add the stock, tomato puree and jerk seasoning and bring everything to the boil. Once boiling, switch the heat off and pour everything into the slow cooker (if using). Set on low and allow to cook for 2 hours. 

Hob:
Turn the heat down to a very low simmer and add the fish and prawns. Season and put a lid on. Allow to cook for 30 mins or until fish is cooked through.


Frying the bacon, vegetables and spices
Bring your sauce to a simmer




Seafood Pepper Pot finished dish

Hot Chilli and Knife
Tan Rosie Caribbean Rub


I served this with rice or crusty bread - basically something to mop up that spicy juice! You can also adjust the strength of the spicy heat by changing the type of chilli you use, or use dried if you prefer. I used this amazing little thing from a friends garden, so tiny but it really packs a punch!! It was green when she picked it but I let it ripen on the windowsill before using.

The Tan Rosie Caribbean rub is a fantastic blend of herbs and spices and worked well in this dish as a seasoning as opposed to a rub. Based in Birmingham, this mother - daughter duo are right up my street, ticking the boxes of local, artisan and most of all their produce is delicious! You can buy their products online here.

That's all for now, over and out! 

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