Jamaican Stewed Peas & Fish and Dumplings, My Version

Tonight I experimented with a Jamaican recipe for Stewed Peas and Fish. I used Sprouted black beans and Haddock for this recipe, and it turned out DELICIOUS! I feel like a fat cat lying in the window! Cooking is one of my passions, and I love experimenting with different foods and cultures. It is one of my favorite creative outlets. I rarely cook with a recipe, but I'll try to give you approximate measurements below.

Stewed Sprouted Black Beans w/Haddock
14 oz Haddock filet (frozen)
13 oz Coconut milk (canned, only coconut milk and water)
8 oz by weight sprouted Black Beans
half a large green bell pepper (chopped)
1 small red (purple) onion (chopped)
3 small cloves garlic (minced)
16 oz vegetable stock (unsalted)
1 tbs olive oil
1 tbs thyme
.5 tsp red pepper flakes
.5 tbs garlic powder
salt to taste

Dumplings
.5 cup flour
.25 tsp salt
.25 cup water (add more as necessary)

In a medium sized cast iron dutch oven (or any dutch oven or deep pot), sautee onion, garlic, and bell pepper until translucent. Chop frozen fish into chunks and add to pot. Add beans. Add thyme, garlic powder, and red pepper flakes. Stir well. Add coconut milk and vegetable stock. Simmer for 2-2.5 hours. Add stock as needed to keep from scorching! During the last 45 minutes of cook, make the dumplings. To make the dumplings, combine flour and salt into a bowl and add water until a soft ball of dough forms. Pinch small balls of dough and roll into inch long dumplings. Drop into pot. Cook 25-30 minutes. Serve over rice with your choice of vegetables. Next time I make this recipe, I'll try to take measurements. Enjoy :)