Duergar Smoked Herring

{
  "diet": "X",
  "name": "Duergar Smoked Herring",
  "page": 51,
  "type": "The Rock of Bral",
  "fluff": {
    "__prop": "recipeFluff",
    "entries": [
      "To many duergar, dwarves of the Underdark, food is simply the nourishment needed to get back to work. But the duergar are also renowned craftsmen, and what they do, they do well, which includes cooking a small but reliable menu of staples. And perhaps no duergar food is more prized than their smoked herring. While the original boasts herring from the dangerous depths of Darklake, known for imbuing the fish with distinctive brine and mineral flavorings, this version utilizes herring sourced from bountiful Lake Bral, a vital repository of water located in the center of this well-populated asteroid. There is no denying that a proper subterranean brine takes especially well to heat from Underdark fire lichen, but chile peppers will suffice for those chefs cooking on the surface. A specialty of the duergar enclave at the Underdark trading post of Mantol-Derith, this maritime delicacy is much sought after, from far below the surface of Toril all the way to the otherworldly Rock of Bral."
    ]
  },
  "__prop": "recipe",
  "serves": {
    "exact": 4
  },
  "source": "HFFotM",
  "hasFluff": true,
  "noteCook": [
    "Sliced avocado and sliced hard-boiled egg are nice accompaniments. This easily becomes a full meal when served with rice and a salad."
  ],
  "ingredients": [
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoons neutral oil or extra-virgin olive oil",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} medium yellow onion, chopped",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} red bell pepper, cored, seeded, and chopped",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} Cubanelle pepper or a small green bell pepper, cored, seeded, and chopped",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} Scotch bonnet or habanero chile, pricked all over with a fork",
      "amount1": 1
    },
    "Kosher salt",
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoon tomato paste",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoons minced fresh thyme",
      "amount1": 2
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoon pressed or grated garlic",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} plum tomatoes, cored and chopped",
      "amount1": 4
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/cxt} 3.25-ounce tins smoked kipper snacks, drained",
      "amount1": 3
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} scallions (white and green parts), thinly sliced",
      "amount1": 6
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoon fresh lime juice, plus lime wedges for serving",
      "amount1": 1
    },
    "Freshly ground black pepper"
  ],
  "instructions": [
    "In a large skillet over medium heat, warm the neutral oil until shimmering. Add the onion, red bell pepper, Cubanelle pepper, Scotch bonnet, and 1 teaspoon salt and cook, stirring frequently, until softened, about 5 minutes. Add the tomato paste and cook, stirring, until fragrant and a shade darker, about 1½ minutes. Add the thyme and garlic and cook, stirring until fragrant, about 40 seconds. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add the kippers and cook, stirring occasionally and taking care not to completely shred the fish (though it will break down some as you stir, which is fine), until heated through, about 3 minutes longer. Add most of the scallions and the lime juice and season with black pepper, stirring to incorporate.",
    "Remove the skillet from the heat and discard the whole chile. Adjust the seasoning with additional salt and pepper, if necessary. Serve immediately, sprinkling each portion with some of the remaining scallions and a lime wedge on the side."
  ],
  "allergenGroups": [
    "fish"
  ],
  "_fullIngredients": [
    {
      "type": "ingredient",
      "entry": "1½ tablespoons neutral oil or extra-virgin olive oil",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "1 medium yellow onion, chopped",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "1 red bell pepper, cored, seeded, and chopped",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "1 Cubanelle pepper or a small green bell pepper, cored, seeded, and chopped",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "1 Scotch bonnet or habanero chile, pricked all over with a fork",
      "amount1": 1
    },
    "Kosher salt",
    {
      "type": "ingredient",
      "entry": "1 tablespoon tomato paste",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "2 teaspoons minced fresh thyme",
      "amount1": 2
    },
    {
      "type": "ingredient",
      "entry": "1 teaspoon pressed or grated garlic",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "4 plum tomatoes, cored and chopped",
      "amount1": 4
    },
    {
      "type": "ingredient",
      "entry": "Three 3.25-ounce tins smoked kipper snacks, drained",
      "amount1": 3
    },
    {
      "type": "ingredient",
      "entry": "6 scallions (white and green parts), thinly sliced",
      "amount1": 6
    },
    {
      "type": "ingredient",
      "entry": "1 tablespoon fresh lime juice, plus lime wedges for serving",
      "amount1": 1
    },
    "Freshly ground black pepper"
  ]
}