Jugged Fish

Ingredients

• 2 lbs. of fish, uncooked
• 1 large onion
• 3 or 4 tomatoes
• 2 teaspoonfuls salt
• 1 teaspoonful pepper
• 2 native pepper (berkono)
• two pints of salted water

Method

1. 1

   Cut eight or ten fillets off a large piece of fish.

2. 2

   Boil the bones, trimmings, head, and tail of the fish in two pints of salted water.

3. 3

   When the liquid has boiled down to one pint, strain it.

4. 4

   In a small pot, layer sliced onion and tomato, then fillets of fish sprinkled with salt, pepper, and herbs.

5. 5

   Pour over the strained liquid, cover, and cook in a boiling water bath for 40 minutes.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 26. The excerpt below is the record exactly as published.

two pints of salted water. When the liquid has boiled down to one pint, take it off the fire and strain it. 3. Take a small native pot with a cover ( telle J, and put at the bottom a layer- of sliced onion and tomato. Lay on top 3 or 4 fillets of fish sprinkled with salt and pepper (chopped parsley, tatassa, thyme, and nutmeg if available). Cover with another layer of tomato and onion, then another layer of the seasoned fish and a final layer of tomato and onion. Pour over the pint of strained liquid and add the two berkono (and cloves). Put the cover on the pot and fit it down as well as possible. 4. Stand the pot in the vegetable boiler and pour in sufficient boiling water to reach half way up the pot. Put the cover on the boiler and keep the water boiling for 40 minutes. Serve in the native pot. Jugged Fish. (II) 2 lbs. of fish, uncooked. Trimmings and bones of the 3 or 4 tomatoes. 2 teaspoonfuls salt. 1 teaspoonful pepper. 2 native pepper (berkono). fish. 1 large onion

Cook this with the app: pantry check, scaling, and the assistant.