Haitian White Fish Calalou
Ingredients
2 oz salt pork, cut into 1/2 inch cubes | ||
3 slices bacon, choped | ||
3/4 lb white fish fillets, cut into 1 inch pieces | ||
1/2 cup ap flour | ||
1 cup sliced okra | ||
1/2 lb Callalo or Swiss chard, coarsely chopped | ||
2 tsp fresh thyme | ||
1 bay leaf | ||
kosher salt and fresh cracked black pepper to taste | ||
6 cups chicken stock |
Directions:
- In a large saute pan add the salt pork and bacon and fry until crisp. Remove from the pan.
- Dust the fish with the flour, then saute in the fat remaining in the pan until golden on both sides.
- Transfer the fish with any fat and any bits of salt pork to a large heavy sauce pan.
- Add the okra, greens, thyme, bay leaf, stock, salt and pepper and simmer gently for about 1/2 hour.
- Sprinkle with the crumbled bacon and salt pork.
No Comments