ESPAGETI ARANSOL HAITIAN SPAGHETTI WITH SMOKED HERRING AND HERRING CAVIAR

ESPAGETI ARANSOL HAITIAN SPAGHETTI WITH SMOKED HERRING AND HERRING CAVIAR

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.