Pwason Gwo Sel is eaten all over Haiti. The best version of this dish can be found in the south as they have a lot of seafood readily available in the coastal cities. This dish is especially popular on Good Friday, because 90% of Haitians are not eating meat on that particular day. I personally prefer to season the fish with my epis/green seasoning. But you may choose to simply marinate the fish with salt, as the broth is pretty flavorful.
2 whole snappers (scaled, cleaned and gutted) 3 cups of water 1/2 cup of green seasoning 3 Limes 3 shallots julienned 1/2 green pepper julienned 1/2 red pepper julienned 1/5 cup of olive oil 1 stalks of chopped scallions 1 scotch bonnet pepper 2 tablespoon of butter 1 sprig of parsley 1 sprig of thyme 6 cloves 6 garlic cloves(whole) sea salt
In a medium bowl, place snappers and cut 2 slits on each side of fish about 1 inch apart. Wash fish with cold water and the juice and rind of 2 limes. Rinse.
Sprinkle sea salt liberally along with the juice of 1 lime. Season Fish with Epis** and coarse sea Salt. Let marinade for at least 2 hours preferably overnight.
Reserve liquid that collects in the bowl.
On medium heat, in a deep skillet pan, add olive oil 3 cups of water, scallions, green pepper, scotch bonnet pepper, shallots, thyme, cloves, garlic cloves, and parsley. Bring to a boil. reduce heat to medium.
Add reserved fish liquid and butter, and then reduce to a simmer for ten to 12 minutes.
**Many believe that Pwason gwo sel should only be seasoned with salt. I added epis to this recipe because I find that gives it a deeper more pronounced flavor. but feel free to try it both ways.
About the CHEF
Nadege Fleurimond is a chef and owner of Fleurimond Catering Inc. She is also author of Haiti Uncovered: A Regional Adventure Into the Art of Haitian Cuisine, a culinary cookbook that embraces every region in Haiti