Pimentade

Fish Boiled with Chilli Peppers

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Pimentade is one of the favourite ways of cooking fish in Martinique. Rub whatever fish is being used with lemon juice, and cut it in thick slices. Boil it in water with slices of lemon, sprigs of parsley, thyme, a little cinnamon, a few cloves, and a few bird peppers. Season with salt. Simmer for 20 minutes or more, according to what fish is used.