Cook This: 3 recipes from My Jamaican Table, including Solomon Gundy with fish from the Bay of Fundy

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SOLOMON GUNDY

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Serves: 6

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1 lb (450 g) salted smoked herring fillets (see Note)
5 garlic cloves, smashed and peeled
Leaves from 3 thyme sprigs
2 scallions, chopped
2 Scotch bonnet or habanero peppers, chopped
1 shallot or 1/2 small red onion, chopped
1/2 cup (125 mL) distilled white vinegar
1/4 cup (60 mL) vegetable oil or other neutral oil
1 tbsp molasses
2 tsp paprika
2 tsp onion powder
2 tsp garlic powder
1 tsp kosher salt
1/2 tsp allspice berries
1/4 tsp freshly grated nutmeg
Crackers, for serving

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Step 1

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Place the herring in a large heatproof bowl and add enough boiling water to cover the fish. Soak the fish in the hot water for 10 minutes to get rid of excess salt. Drain the fish, then use your hands to shred the herring, removing as many of the fine bones as you can.

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Step 2

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In a food processor or blender, combine the garlic, thyme, scallions, Scotch bonnets, shallot, vinegar, oil, molasses, paprika, onion powder, garlic powder, salt, allspice berries, and nutmeg and pulse to form a paste. Add the shredded herring and pulse once more to combine.

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Step 3

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Serve with crackers. Store in an airtight container in the fridge for up to 2 weeks. This dish gets better as it ages.

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Note: This recipe calls for salted smoked herring fillets, not the canned variety. Smoked herring can be found near the meat and seafood section of many supermarkets (especially Latin American and Caribbean stores).

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VARIATION

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Solomon Gundy Dip: For a delicious dip, mix some prepared Solomon Gundy with cream cheese, starting with a 1:2 ratio of Solomon Gundy to cream cheese. Add more or less cream cheese to taste. You can add sour cream, fresh thyme leaves, extra garlic, chopped shallots and/or lime juice to boost the flavour. Season to taste with kosher salt and freshly ground black pepper and serve with your favourite crackers for a quick appetizer.

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COCONUT STEAMED RED SNAPPER

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Serves: 4

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4 red snapper fillets, skin on or off (about 6 oz/170 g each)
1 tbsp all-purpose seasoning, homemade or store-bought
2 tbsp coconut oil
1 small onion, thinly sliced
1 medium carrot, cut into thin strips
3 garlic cloves, thinly sliced
1/2 Scotch bonnet pepper, seeds removed and sliced
Leaves from 2 thyme sprigs
1 tsp allspice berries
One 14-oz (400 mL) can coconut milk (1 3/4 cups)
8 okra pods, cut on a bias into 1-inch (2.5 cm) pieces
1 red bell pepper, thinly sliced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 tbsp (2 oz/60 g) cold salted butter, cubed
2 scallions, thinly sliced on a bias, for garnish
Bammy, for serving (optional; see Note)

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Step 1

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Sprinkle the snapper fillets with the all-purpose seasoning and set aside.

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Step 2

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Heat the coconut oil in a large skillet over medium-high heat. Add the onion, carrot, garlic, Scotch bonnet, thyme and allspice and cook, stirring constantly, until the onions have softened, about 3 minutes.

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Step 3

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Add the coconut milk, okra, bell pepper, salt and black pepper and bring to a boil over high heat. Reduce the heat to medium and cook until the vegetables have softened, about 5 minutes.

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Step 4

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Gently place the fish in the pan and spoon some of the sauce over the fillets. Place a tablespoon of the butter on top of each piece of fish, cover the pan, and cook until the fish is cooked through, 10 to 15 minutes.

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Step 5

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Discard the allspice berries. Serve immediately in a shallow bowl. Ladle the sauce and vegetables over the fish and garnish with the scallions. If desired, serve with bammy.

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Note: If serving with bammy (cassava flatbread), poach the bammy in the sauce for 15 minutes before adding the fish to the pan. If your pan is big enough, you can cut the bammy and arrange them in the pan alongside the fish.