Pwasòn Gwo Sèl | Stewed Fish

April 2, 2021

25 minutes

medium

serves 3-4

So today is Good Friday and typically on this day we Haitians eat only Fish, doesn’t matter what kind of fish but the rule is no meat. Some Haitians who are Catholic will go as far as reserving every Friday throughout the year to eat fish. I can’t get deep into the reason why cause I did not pay attention to Bible Study (hides face), I just know that this is what Haitians do, whether they are practicing Catholics or not, it’s tradition.

The ingredients are so simple for this recipe and it comes together so easily. This is definitely a quick week-night meal After you clean the fish of course, refer to my post explaining how to do that here. In the video, which is posted below I made a little joke saying that I used coarse salt to make this recipe because the crystals are bigger and this is called Pwasòn Gwo Sèl which literally translates into Fish Big Salt LOL. Sounds funny when you translate it word for word, anywho I asked my mom if people only made this dish with coarse salt and she said no you can use whichever salt you want. The play on words could also mean that this is a salty fish recipe, but I don’t know for sure what the origin of it is, but that’s ok cause it’s really not that important.

What is important is the fact that this fish taste delicious! I served this with Salade Russe (Haitian Potato Salad), Diri Blan (White rice) and Sòs Pwa Frans(Green split pea Puree.

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Large aluminum pot

Serving Tongs

Wooden Spoon Set

Mini glass prep bowls

Measuring Cups and Spoons set

Kitchen Shears

Lime Squeezer

Extra Large Cutting Board

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Ingredients

Adjust Servings

	2 medium red snapper, cleaned
	⅓ cup epis
	Juice of 1 lemon
	½ cup bell peppers, sliced
	½ cup onions, sliced
	1-2 cloves of garlic, sliced
	1 ¼ teaspoon coarse sea salt
	2 teaspoons all purpose seasoning
	2 sprigs thyme
	2 cloves
	1 hot pepper
	2 tablespoons oil
	2 tablespoons butter

Directions

Marinate your fish

Marinate your fish by pouring lemon juice and epis all over it, make sure to work marinade on the inside cavity of fish as well as outside and in slits. Then sprinkle all purpose seasoning and salt all over and inside fish as well.

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Mix and Cook:

On a low to medium heat add oil, onions, garlic, bell peppers and sauté for about 1 -2 minutes then place fish in pan (without excess marinade) followed by 1 1/2 cups water, thyme, cloves, hot pepper, butter, cover and let cook for 25-30 minutes.

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Serve:

Serve with Boiled root vegetables or white rice and bean puree of your choice. Enjoy!!

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Notes

Let your fish marinate for at least 1 hour before cooking it.

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