Serves 4
While standard fish chowder is considered the national dish of Bermuda, this hogfish stew really should be. Have you seen the size of the hogs in Bermuda? We rest our case.
2 lbs. hogfish, cleaned and skinned2 yellow onions, sliced2 tsp. garlic, minced2 bay leaves1 sprig fresh thyme2 Tbsp. Italian parsley, chopped and divided1 jalapeño pepper, seeded and chopped4 potatoes, peeled and cubed1 quart fish stock1 tsp. lemon zest¼ cup extra-virgin olive oilSalt and pepper, to tasteFlour, for dredging
PREPARATION
Clean, skin and debone the hogfish; season with salt and pepper, and dredge in flour.
Add oil to a deep pan or pot, and fry fish for one minute on each side; remove fish to a plate and set aside.
In the same pan, add onion slices and…
