Fish blaff

Do you have any experience with French court bullion? The Fish Blaff, on the other hand, tastes a lot like it, but a little spicier. Fish blaff or seafood blaff is what court bouillon is to metropolitan France in Saint Vincent and the Grenadines (and the West Indies in general). Let's return to blaff. The word blaff is derived from the Dutch word blaffus, which is derived from the Latin word blaffatis, which means "fish cemetery." The recipe was created by a Dutch chef. Fish broth is also used in the Fish Blaff recipe. To make the meal, you must need sea fish. To make the dish more interesting, some chefs add additional seafood.

Ingredients:

2 lb cod steaks (snapper or other firm flesh white fish), 4 limes, 3 chives, 2 onions, 3 cloves garlic, crushed, 1 teaspoon thyme, 2 whole allspice berries (or 1 teaspoon of ground allspice), 1 clove, 5 oz. white wine, ½ cup water, 3 tablespoons sunflower oil, 3 green hot peppers, A few sprigs parsley, Salt

Instruction:

1. Mince the onions and spring onions with the stems. Squeeze the limes. Cut the hot peppers into thin slices. Chop half the parsley.
2. In a bowl, place all ingredients and mix. Add the cod and drench in the mixture.
3. Cover with plastic wrap and marinate in the refrigerator for two hours (or more if possible).
4. Pour the marinade into a large pot. Pour the white wine, water, oil, thyme, salt, allspice and cloves. Dip the fish in the sauce.
5. Boil this mixture over high heat for 3 minutes, then reduce heat and simmer 15 minutes. Sprinkle with remaining parsley.
6. Simmer uncovered for 10 minutes over low heat.
7. 2 possible options:- Serve the fish in the broth- Serve the fish separately from the broth and wet fish with broth
8. Serve with rice pilaf and/or vegetables.