So I finally got this recipe up for you guys!!! The hold up was because I’m not a huge fan of fish but uh, after this recipe along with the fried fish I think my mind might have changed. If you followed my instructions from the previous post on how to clean and marinate fish then making this dish is fairly simple.
I thought I would need to add salt while cooking the fish but I didn’t, it had enough which is why I always say taste your food for salt, everyone has their preference.
Watch the video below to see how I made this dish with the help of my mom of course.
Finally finally finally it is here… You asked me to show you how I clean and marinate fish and to be honest I actually didn’t know how to do it and I was never a huge fish fan. But because of this journey that I am on I knew I had to do it.
What have I learned about this process?? I got sick while cleaning the fish, the smell of it didn’t agree with my body. During filming I had to put the fish down and take a break from it. When I say sick I mean I was a little nauseous but I didn’t let that stop me, after my break I got back up and finished filming the video so you better appreciate it LOL.
When buying the fish ask them to clean it for you in which they will cut off part of the tail, the fins, remove 90% of the scales and the guts. Keep in mind that some places will clean the fish better than others, the fish market where my mother and I get fish is really really good at cleaning the fish. That minimizes the time you will spend cleaning it at home.
This is how much the fish cost on this particular day, it fluctuates throughout the year… I find it to be pretty expensive, but that’s me LOL.
Remove remaining scales with the tip of a small paring knife by scraping across the entire fish if you don't see anything coming off you could be scraping in the direction that the scales are laying, change the direction. When scraping don't be heavy handed to minimize the amount of scales flying everywhere.
Remove the remains of the gills and any veins that were left inside where the guts were.
Place 3 cuts into each fish on both sides to make 6 in total for each fish. This will ensure that your marinade (epis) gets into the fish.
Rinse fish with cold water to remove any remaining scales and blood.
Add lemon juice, epis to each fish making sure to push it into the slits and inside the fish. Use one half of a bouillon cube for each fish, crush with fingers and sprinkle on outside and inside of fish. Distribute ½ teaspoon of salt between both fish.
Allow to marinate for at least an hour.
One thing you should take into consideration when venturing out to clean fish is that your hands will definitely smell like fish when you're done. My mom told me to just rub lemon all over my hands and wash with soap like normal; I also saw a YouTube video saying the same thing… my experience was that my hands still smelled like fish after doing that. I say that to say... WEAR GLOVES LOL!
So I know a lot of people are going to say “Bouyon Poul, wth does she mean Bouyon Poul (Chicken soup/stew)?” Trust me guys, I know that bouyon is traditionally made with tèt kabrit (goats head) or beef. But so many people asked me how to make chicken Bouyon cause everyone doesn’t eat red meat so I’m accommodating you non red meat eaters in today’s post.
Yes, Bouyon poul (chicken soup/stew Haitian style) is now one of my favorites. Practicing making something as many times as I practiced making this would cause anyone to now like something that they may have not liked before. I got the seal of approval from authentic Haitians i.e. my uncle Yves, my grandmother and mother. Believe me, if they say it’s good then it’s good damn nit!
In the notes below I tell you to make your dumplings after peeling and chopping the veggies because it will make everything go so much smoother for you. When you are making the soup the time will breeze by because you prepared everything in advance. Trust me on this!!
I am super happy to share this recipe with you guys, if you follow my instructions exactly you will be able to make this soup with no problems! I hope you love it as much as I do.
Watch me make Bouyon Poul here:
1lbs raw Chicken thighs (2 chicken thighs)
1/4 cup epis
1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/4 tsp black pepper
1 tsp salt-free blended herbs
1 lime, sliced in two
Squeeze lime juice over chicken then rub each piece of chicken with one lime half.
Rinse chicken under cold water, discard water.
Slice two slits on either side of chicken.
Add epis and dry seasoning to chicken and mix well. Set aside.
1/2 cup apf
1/2 tsp salt
3 tablespoons + 1/4-1/2 tsp
Makes 5-6 dumplings
In a medium bowl whisk salt and flour together until well combined.
Add water and mix with a fork. Once dough forms, use hands to feel if it is soft enough. I added an extra ½ teaspoon of water to the dough because it felt dry to me.
Break a small piece of dough off, knead in your hands for a few seconds then roll between your palms and form dumplings. Cover with plastic wrap and set aside.
½ lbs yellow yam, peeled & cut into medium sized pieces
½ lbs yautia (malanga), peeled & cut into medium sized pieces
1 green plantain, peeled & sliced diagonally
On a medium to high flame add water, chicken, celery, carrots, onions, chicken and boil for 20 minutes. After that time has elapsed, remove chicken and set aside to cool.
Add garlic, bell peppers, chicken base, tomato paste, salt, clove powder, black pepper, parsley, thyme, hot pepper and mix. Salt to taste.
Add chayote, yellow yam, plantains, potatoes, malanga, dumplings and boil for 15 minutes.
While that cooks shred your chicken, discard the skin, fat, veins etc.
Lower flame to low, add shredded chicken and spinach to the pot, cover and let it boil for 10 minutes. Serve and enjoy!
* Have limes on hand when peeling the potatoes, yellow yams, malanga (yautia). Rub limes all over root vegetables as you peel them to minimize the browning of them.
* Keep potatoes in cold water.
* Have all vegetables peeled and chopped first
* Make your dumplings after chopping the veggies
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