Dominican Magarina Bulli

Ingredients

In the Dominican adaptation of Magarina Bulli, we incorporate the vibrant flavors of Dominica by using local spices and ingredients. The original Sardinian dish is typically made with Mediterranean herbs and flavors, while the Dominican version adds a Caribbean twist with the inclusion of thyme, allspice, and Scotch bonnet peppers. Additionally, the use of local seafood, such as shrimp and fish, gives the dish a distinct Caribbean flair. We alse have the original recipe for Magarına bulli, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 Scotch bonnet pepper, whole (optional, for extra heat) 1 Scotch bonnet pepper, whole (optional, for extra heat)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes and tomato paste to the skillet. Stir well to combine.
3. 3.
   Pour in the fish or vegetable broth and stir in the dried thyme and ground allspice. Add the Scotch bonnet pepper if desired for extra heat.
4. 4.
   Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
5. 5.
   Add the shrimp and fish to the skillet. Season with salt and pepper to taste. Cook for an additional 5-7 minutes, or until the seafood is cooked through.
6. 6.
   Remove the Scotch bonnet pepper before serving. Garnish with fresh cilantro.
7. 7.
   Serve the Dominican Magarina Bulli hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or sand.
• Scotch bonnet pepper — Handle with caution as it is a very spicy pepper. If you prefer milder heat, remove the seeds and membranes before adding it to the dish.

Tips & Tricks

• For a more pronounced Caribbean flavor, marinate the shrimp and fish in a mixture of lime juice, garlic, and Caribbean spices for 30 minutes before cooking.
• Adjust the spiciness of the dish by adding more or less Scotch bonnet pepper according to your preference.
• Serve the Magarina Bulli with a side of plantains or fried yucca for an authentic Dominican experience.
• If you can't find fresh fish, frozen fish fillets can be used as a substitute.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Dominican Magarina Bulli hot, garnished with fresh cilantro. Accompany it with a side of steamed rice or crusty bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, arrange the cooked shrimp and fish on top of the sauce in the serving dish. Sprinkle some chopped cilantro over the seafood for a pop of color. Serve the dish in vibrant Caribbean-inspired dinnerware to add a touch of tropical flair.