PREP TIME: 30 MINUTES
COOK TIME: 20 MINUTES
SERVINGS: 4
HERE’S WHAT’S IN IT
6 ounces of spaghetti
4 quarts of water
2 tablespoons of hand shredded herring
1 ounce of julienned red onion
½ ounce of julienned red bell peppers
½ ounce of julienned green bell peppers
½ ounce of julienned yellow bell peppers
3 tablespoons tomato paste
½ Scotch bonnet pepper (deseeded)
2 fresh thyme sprigs
3 tablespoons olive oil
1 teaspoon of Epis Creole Seasoning
1 tablespoon of Epis (see recipe)
1 tablespoon of herring caviar
HERE’S HOW IT’S MADE
STEP 1.
In a large saucepan, over high heat bring water to a boil. Add the spaghetti and cook until soft (about 8-10 minutes). Drain the spaghetti and set aside.
STEP 2.
In a large sauté pan over medium heat, add the olive oil, the tomato paste, pepper, thyme, Scotch bonnet, onion and sauté for 3 minutes, stirring frequently.
STEP 3.
Add the herring and sauté for an additional 3 minutes. Add the cooked spaghetti and mix well. Lower the heat and simmer over very low heat for 5 minutes, stirring regularly.
STEP 4.
Garnish with herring caviar and Serve hot.
EPIS
PREP TIME: 15 MINUTES
THIS WHAT’S IN IT
1 ounce of chopped thyme
2 garlic cloves
½ cup of chopped yellow onion
5 stalks of scallions
½ bunch of flat leaf parsley
1 ounce of vegetable oil
1 whole scotch bonnet pepper
The juice of 1 bitter orange
2 ounces of distilled vinegar
1 teaspoon of sea salt
½ cup of Epis Creole Seasoning
THIS IS HOW IT’S MADE
STEP 1.
Place all ingredients in a food processor and blend together until you’ve achieved a smooth but slightly chunky consistency.
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