A classic Caribbean dish that’s quick to make and easy to adapt according to whichever vegetables or fish you have available.
Serves
2
Prep
15 minutes
Cook
15 minutes
Nutrition information
Each 501g serving contains (excludes serving suggestion)
- KCal
- 241
- Carbs
- 25.7g
- Fibre
- 7.7g
- Protein
- 23.8g
- Fat
-
3.1g
(Low)
- Saturates
-
0.6g
(Low)
- Sugars
-
12.5g
(Low)
- Salt
-
0.15g
(Low)
- Fruit/Veg Portion
- 3
Ingredients
Ingredients
- 1 stick celery, quartered
- 1 carrot, diced
- 1 bay leaf
- 2 cloves garlic, crushed
- 2cm ginger root, grated
- half tsp ground allspice
- 2 sprigs fresh thyme
- 1 fish stock cube, dissolved in 600ml water
- 1 red pepper, chopped
- 50g okra, cut into 2cm chunks
- 1 small green banana or plantain, (100g), cut into slices
- 1 courgette (200g), chopped
- 4-6 spring onions, chopped
- 1 Scotch bonnet pepper, halved
- 200g red snapper fillets, cut into chunks
Method
Method
Recipe tips
- This works well with most fish such as chunks of salmon, cod, monkfish or large prawns.
- If you can't get chayote, use deseeded cucumber or courgette - it won't need as much cooking so add in step 3 with the spring onions.
- You can use any vegetables you have - sweet peppers, courgette, mangetout, baby corn or florets of broccoli or cauliflower.
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