Belizean Fish Serre Recipes

BELIZEAN FISH SERRE

Belizean Fish Serre image

Make and share this Belizean Fish Serre recipe from Food.com.

Provided by David04

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 slices bacon, cut into small pieces
2 lbs red snapper fillets
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon thyme
32 ounces coconut milk, canned
3 leaves culantro, fresh
8 ounces cassava, sliced in small pieces (or Yucca)
1 plantain, sliced
1 carrot, sliced

Steps:

Wash and rinse the snapper.
Wash, clean and cut vegetables.
Place bacon into a saucepan over medium heat, pour in coconut milk.
Add the onion, seasonings, plantain and yucca.
Bring to a boil until vegetables are tender.
Dip the fish into the coconut milk to ensure it is coated and place the carrots and fish on top, and simmer until the fish is tender.
Serve over rice.

Nutrition Facts : Calories 474.7, Fat 25.7, SaturatedFat 19.9, Cholesterol 57.1, Sodium 326.5, Carbohydrate 28.8, Fiber 3.9, Sugar 11.5, Protein 34.4

BELIZEAN SEAFOOD SOUP

Belizean Seafood Soup image

This is a hearty soup that is always found in the kitchen of a coastal Belizen fishing village at least three times per week. Its easy to make and comes out great!

Provided by rebrown16

Categories Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup vegetable oil
1/4 cup flour
1 cup onion, diced
4 tablespoons tomato paste
2 cups coconut milk, unsweetened
3 cups fish stock
1 pinch thyme
5 garlic cloves, minced
1 cup potato, cubed
1 cup cassava, cubed
1 cup green bell pepper, deseeded, diced
1 cup carrot, diced
seafood (as desired)
1 large lobster tail, with shell
1 lb fish fillet

Steps:

First heat oil in a heavy pot, add flour and stir constantly with a whisk until flour is copper in color.
Add onions and tomato paste and stir for two to three minutes until onions are a deep golden brown.
Add coconut milk, fish stock, thyme and garlic. Mix well, bring to a gentle boil, lower heat and let sauce simmer for ten minutes more.
Add potato, cassava, bell pepper and carrots and boil until vegetables are cooked.
Add lobster, fish, shrimp and conch and simmer until cooked.
While soup is boiling mix grated green plantain with coconut oil, salt and pepper. Form into little dumplings the size of a teaspoon.
Add dumplings along with ripe plantain to the soup and bring to a rapid boil for five minutes or until plantains are cooked.
Serve hot and enjoy.

Nutrition Facts : Calories 804, Fat 54.3, SaturatedFat 25.6, Cholesterol 64.1, Sodium 537.3, Carbohydrate 47.3, Fiber 4.9, Sugar 7.2, Protein 36.3

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