Beef with Peppers Stir-fry Blaff Chimichuri Colorful gazpacho Hungarian Lecsó Inner Beauty Hot Sauce Jessica's sweet pepper relish Our favorite Pepperonatta Pickled Bell Peppers Potato Stuffed Pepper Red pepper cheddar cornbread Roasted Peppers Stuffed Zapallitos

German Rhubarb Squares - Rhabarberkuchen mit Makronenhaube Rhubarb Crisp Rhubarb Nut Bread Rhubarb Marmalade Gramp's Rhubarb Strawberry Pie Rhubarb and Strawberry compote Rhubarb Sauce Norwegian cold rhubarb soup with mint Rhubarb Tart

Recipes

Blaff

2 lemons
1 1/2 pounds fresh mackerel fillet, in 4 pieces    .
1 small bunch fresh thyme, sprigs broken into small pieces
2 onions, finely chopped
4 sprigs  parsley, broken into small pieces
2 cloves.garlic, coarsely chopped 
2 Scotch bonnet chilies,
1 bunch chives, finely  chopped   
1 bouquet garni
Salt and fresh pepper
2 tablespoons aromatic olive oil
(olive oil flavored with herbs)

cut one of the lemons in half and rub the cut halves over the fish to clean it.  Cut the second lemon in half and reserve half for a garnish.  Place the fish in a bowl.  Marinate by adding the juice from the send half, and half the thyme, 1 onion, half the parsley, half the garlic and half the chives.  Cover and allow to stand in a cool place for 3 to 3 hours.
In a large stockpot. bring about 2 quarts of water to a boil.  Add bouquet garni, the remaining thyme, onion, parsley, garlic, chili and chives, and a little salt and freshly ground pepper.  Allow to boil vigorously for about 5 minutes.  Take care to remove the chili.
Carefully add the marinate (not the fish), return to a boil and boil for 5 to 10 minutes, so the flavors of the herbs can infuse the water.  Add the fish (and listen for the sound of "blaffing")  Lower the heat and simmer for a further 10 minutes or until the fish is tender and cooked.
To serve, place a piece of fish in each warmed soup bowl, ladle out some of the broth and spoon it over the fish.  Drizzle a little oil and lemon juice over each dish and serve hot.

serves 4