Boiled Fish & Johnny Cake

Boiled Fish

• • 2 lbs firm white fish (grouper, snapper, or grunt)
• • 4 cups water
• • 1 large onion, sliced
• • 2 bell peppers (red and green), sliced
• • 2 tomatoes, diced
• • 4 cloves garlic, minced
• • 2 celery stalks, sliced
• • 2 carrots, sliced
• • 1 scotch bonnet pepper (whole)
• • 1/4 cup lime juice
• • 3 sprigs fresh thyme
• • 2 tbsp butter
• • Salt and black pepper to taste

Johnny Cakes

• • 2 cups all-purpose flour
• • 1 tbsp baking powder
• • 1/2 tsp salt
• • 2 tbsp sugar
• • 2 tbsp butter, cold
• • 3/4 cup cold water
• • Oil for frying

Instructions

1. 1. Prepare fish: Cut fish into large chunks. Season with lime juice, salt, and pepper. Let sit 15 minutes.
2. 2. Make broth: In a large pot, bring water to a boil. Add onion, bell peppers, tomatoes, garlic, celery, carrots, scotch bonnet, thyme, and butter.
3. 3. Simmer: Reduce heat and simmer 15 minutes to develop flavor.
4. 4. Add fish: Gently add fish chunks to broth. Simmer 10-12 minutes until fish is cooked through and flakes easily.
5. 5. Make johnny cake dough: While fish cooks, mix flour, baking powder, salt, and sugar. Cut in cold butter. Add water gradually, mixing until dough forms.
6. 6. Shape dumplings: Turn dough onto floured surface. Pat to 1/2-inch thickness. Cut into 2-inch circles or squares.
7. 7. Fry johnny cakes: Heat 1 inch of oil to 350°F. Fry dumplings 3-4 minutes per side until golden brown. Drain on paper towels.
8. 8. Serve: Ladle fish and broth into bowls. Serve with hot johnny cakes for dipping.