Food & Wine / Photo by Rachel Marek / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Ingredients Four head-on 1- to 1 1/2-pound red snappers, cleaned 1 Scotch bonnet chile, seeded and coarsely chopped 4 large scallions, coarsely chopped 3 garlic cloves 1 small shallot, ...
1/4 tsp scotch bonnet pepper paste 150ml stock 150ml Guinness or other stout 2 tsp dried thyme 2 large carrots, thickly sliced 250g baby potatoes, cleaned. Cut large potatoes into chunks. METHOD: Put 1 tbsp olive oil in a plastic container with the diced goose breasts, salt and pepper...