Boiled Fish With Onion Sauce And Fungi

By Saveur
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Saveur
Nutrition per serving    (USDA % daily values)
CAL
1871
FAT
331%
CHOL
157%
SOD
3922%

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Ingredients for 2 servings

FOR THE FISH:

1 sprig fresh thyme

4 sprigs parsley

2 scotch bonnets or other fresh hot chiles, stemmed, seeded, and chopped

2 whole 1-lb. red snappers, cleaned

1 small malanga, peeled and thickly sliced (optional)

½ ripe plantain, peeled and thickly sliced (optional)

2 limes, halved

Salt

3 tbsp. vegetable oil

1 yellow onion, peeled and thinly sliced

1 small green bell pepper, stemmed, seeded, and coarsely chopped

1 small rib celery, thinly sliced

2 cloves garlic, peeled and finely chopped

2 tbsp. white vinegar

FOR THE HOT FUNGI:

1 cup salted water

½ cup fresh or frozen okra,finely chopped

1⅔ cup white cornmeal

2 tbsp. butter,

Salt

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