Stewed Salmon With Ground Provisions #FishFridays | CaribbeanPot.com

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

salmon

🥗Healthier: trout

💰Cheaper: mackerel

Mackerel is a more affordable fish option with similar flavor.

yam

🥗Healthier: sweet potato

💰Cheaper: white potato

White potato is more economical and still adds texture.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Jalapeño offers a milder heat and is often less expensive.

Peel the sweet potato using a potato peeler or paring knife, cutting off the top and bottom.

Slice the sweet potato in half and place it in water to prevent discoloration.

Peel the eddos, wearing gloves to avoid irritation from the sticky sap.

Cut the eddos in half and place them in water as well.

Trim the top and bottom of the green cooking bananas and make a cut along the ridges of the skin.

Wash the green cooking bananas thoroughly.

Prepare a pot of water and add the sweet potato, eddos, and green cooking bananas.

Add about 1.5 teaspoons of salt to the pot and bring it to a boil with the lid on.

In a cast iron skillet, heat a couple tablespoons of olive oil over low heat.

Add the chopped onion, garlic, scotch bonnet pepper, scallion, and tomato to the skillet.

Sprinkle in some black pepper and fresh thyme leaves, allowing the mixture to sweat down for a few minutes.

Add 1.5 tablespoons of tomato ketchup to the skillet and stir to combine.

Open the can of salmon and break it up into pieces before adding it to the skillet.

Bring the mixture back up to a boil and let it cook together.

Cooking Techniques

Equipment Needed

Spice Level: