A hearty roux-based Afro-Caribbean soup or stew dating back to the early 1800s. Flaky Ontario Pickerel or Perch takes on the flavour of this lime and chili-based stew.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves 4
4 fresh Ontario Walleye Fillets (skin on), about 175 g each
Island Gurl Seafood Seasoning to taste
1 1/2 cup (375 mL) vegetable oil, divided
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) tomato paste
1 small Ontario Onion, sliced
1 ripe Ontario Greenhouse Tomato, diced
4 medium Ontario Potatoes, quatered
2 Ontario Carrots, sliced 1/2 – inch thick
6 fresh Ontario Thyme Sprigs
1 bay leaf
1 red Scotch Bonnet Pepper, cut in half
4 limes, juiced
salt and pepper to taste
Season both sides of each fillet with seafood seasoning to taste, set aside on a large plate. Heat half of the oil in a large skillet over medium-high heat, place fish skin side down, two at a time and cook for 5 minutes, flip over, and cook for another 2 minutes, set aside on another plate and repeat with other fillets.
In a 4-quart (4 L) pot, add remaining oil over medium heat. Add flour and continuously stir until the roux turns brown and silky without any lumps. Add tomato paste and stir, add onion, tomato and let cook 3 minutes. Add potatoes, carrots and cook 3 minutes.
Carefully add about 2 litres of warm water while stirring and not allowing steam to burn your hand, use kitten mitt if necessary. Continuously stir until the stew is thickened to coat the back of a spoon. Bring to a boil, add thyme, bay leaf, pepper, then lower to simmer until potatoes are tender for about 5-10 minutes when pierced with a knife.
Add lime juice, season to taste with salt, pepper or additional seafood seasoning, add fish fillets, cook for an additional 5 minutes until heated through. Remove thyme sprigs, bay leaf and discard. Serve with a slice of Johnny cake for dipping.
