Did you get a chance to give the Caribbean Fish Stew Using Fresh Cod a test drive yet? As we continue in this #FishFrday mini-series, I've got a super simple way to do a whole fish in the oven. Using a Sea Bass (what's on sale at the fish store currently) as our main ingredient, we'll enhance things with some ginger, scallion, lemon and sliced fennel. Yea, the fennel was on sale so I was convinced by my wallet to bring it home from the grocery store. Since Fennel is not your typical "Caribbean" ingredient, you can use a large sliced onion instead.
We've grilled them, done a sort of "oven BBQ" during the winter and this coming summer I plan on doing a classic smoked/jerk over a charcoal fire, but for now I'd like to share yet another way to do pork ribs. You're free to use the short ribs type you get at the Asian markets (ones sold for making dry garlic ribs), baby-back or your regular rack of pork ribs for this recipe. Using the classic Caribbean technique of 'stewing' to start, then we'll slowly braise these ribs until they tender and packed with rich Caribbean flavor.
This recipe combines two of my favorite dishes into one glorious pot of comfort. After sharing the technique for roasting a breadfruit in an everyday oven, you knew I'd follow up with a recipe for putting that roasted breadfruit to use. Stewed saltfish (salted cod) is as classic as it gets when it comes to Caribbean culinary culture and in the event you cannot source breadfruit, you can use cassava, yam, sweet potato, green cooking bananas or even something as everyday as regular potatoes.