Fish in Spiced Clear Broth Pwason Gwo Sel


Fish in Spiced Clear Broth Pwason Gwo Sel.JPG

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