Caribbean Fish Stew – A simple stew with marinated red snapper and tilapia, infused with spices, herbs bell peppers, tomatoes, and onions – Simply delicious.
I first had this Caribbean style stew at a hole in the wall restaurant and it was really really flavorful. Dang! All the way to the bones! (I love nibbling on bones). If you didn’t know that already. However, the fish is usually served with the sauce on the side. It taste even better with the fish slowly simmered in the sauce.
This is a straight-forward dish that can be made in several different ways and it varies from one cook to another, this is my version of this stew. Nothing complicated here. Just good old stuff.
If you are trying to eat healthy then make the fish without frying, or use very little oil when frying the fish. When I’m on one of my crazy diets, I make it completely without oil. The sauce makes this dish. Word of caution though, it’s really delicious fried, then again, isn’t everything?
You may leave the scotch bonnet pepper as a whole and pierce just to add flavor. Or if you are a heat seeker then slice and use as you please. It’s your dish — make it work for you.
Use any firm white fish; (kingfish, mackerel, red snapper, tilapia). Here, I used red snapper and tilapia. I was lucky enough to find some thick-cut red snapper at the market but it wasn’t enough so I had to use some tilapia too.
If you do not have green seasoning, add about 2 tablespoons parsley and/or 2 tablespoons basil. I seriously urge you to make it, it really enlivens soups, stews, and can be used as a rub anytime. I always have some in the freezer or fridge. Check it out here.
Caribbean Stewed Fish
Ingredients
Fish Marinate
- 3- 3½ pounds white fish – cleaned scaled and cut in steaks
- ½ teaspoon grated ginger
- ½- teaspoon white pepper
- 1 teaspoon minced garlic
- ½ teaspoon thyme
- ½ teaspoon minced garlic
- ½ teaspoon white pepper
- ½ teaspoons green seasoning optional
- ½ teaspoon chicken bouillon powder optional
- 1 lemon
- Salt to taste
Caribbean fish Stew
- ½ cup vegetable oil or more as needed
- 1 medium onion thinly sliced
- 1 teaspoon minced garlic about 2 garlic cloves
- ½ teaspoon ginger
- 1 teaspoon thyme
- 1 bay leaf
- 1 Scotch bonnet pepper pierced or replace with ½ teaspoon cayenne pepper
- 3-4 medium tomatoes diced
- 1 bell pepper sliced
- 2 green onions scallion chopped
- Bouillon seasoning optional
- White pepper or black as needed to taste
Instructions
- Rinse fish; carefully, drain, and pat dry with paper towels or a clean towel rub with lemon or lime.
- Place fish in a large bowl or saucepan then season with salt, garlic, ginger, thyme, white pepper and green seasoning.
- Mix fish with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight
- When ready to cook remove fish fridge, lightly shake off any marinate sticking out.
- In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 2-3 minutes on both sides. Remove fish and set aside. Drain oil and leave about 3 or more tablespoons of oil, if using the same pan or heat oil in the medium saucepan.
- Then add onion, scotch bonnet pepper, garlic, green seasoning, thyme, bay leaf, sauté until onions are tender, about 2 minutes or more. Stir frequently to avoid any burns
- Add tomatoes continue stirring and let it simmer for about 5 minutes or more with about ½ cup stock or water or more as needed.
- Finally add bell pepper, green onions followed by fish one at time and more stock about ½ cup stock or water. Simmer for about 5 minutes or more. Adjust for seasonings and thickness of stew with stock or oil.
- Remove and serve with rice or fried plantains or any side dish
Tips & Notes:
- If you are trying to eat healthy then make the fish without frying, or use very little oil when frying the fish. The sauce makes this dish. Word of caution though, it’s really delicious when fried, but then again, it isn’t everything.
- You may leave the scotch bonnet pepper as a whole and pierce just to add flavor.
- Use any firm white fish;(king fish, mackerel , red snapper, tilapia). Here, I used red snapper and tilapia
- If you do not have green seasoning add about 2 tablespoons parsley and or 2 tablespoons basil. Would seriously urge you to make it , it really enlivens soups, stews and can be used as a rub anytime.
Nutrition Information:
Nicole says
Can I make this with salmon fillets instead?
ImmaculateBites says
Hi Nicole! Yes you can.
Aurianna Horrocks says
of course, you can! 🙂
Jada Miller says
I made this today with jasmine rice and it AMAZING! My husband chose this over the 2 boxes of pizza that my mom bought so I KNEW it was a “must save recipe”. We both had seconds! LOL
Thank you!!!
ImmaculateBites says
AWESOME!! I am so glad this was a hit with your family! Poor mom. I hope she enjoyed the food too. Thanks for sharing, Jada!
Mi Nash says
I’m trying this tomorrow. 4/3/2020. Can’t wait. Thanks for the recipe
ImmaculateBites says
Awesome! Do let me know how it works out for you. Thanks
Karen Williams says
I tried your recipe for the first time the beginning of January and loved it so much that I’m making it again tonight
Shaun says
Karen williams invite me over the next time your making it. oddessy2000@gmail.com
Shawn the master taster
Alexandria says
I accidentally actually diced some tomatoes what’s a good adjustment?
ImmaculateBites says
Do you mean extra tomatoes?
Shelia Jordan says
How much green seasoning in the stew:sauce
ImmaculateBites says
Hi Sheila,
Start with 1 tablespoon and adjust to taste.
Starr St James says
What exactly is the green seasoning?
ImmaculateBites says
Green seasoning is just a wet mix of various herbs. You can try out my own version here https://www.africanbites.com/green-seasoningsauce/ . Happy cooking!
Vanita Williams says
I would love to follow you with your recipes but I don’t see where or how to follow your recipes please let me know.
imma africanbites says
Thank you, Vanita! You can join my email list so you’ll get the recipe straight in your inbox once it goes live. Please go to this blog’s homepage and on the right side where it says “Get the Newsletter”, there’s a box below it where you can type in your email. Thank you.
ALan Block says
I had this dish at Eva’s in Laguna Beach, Ca (a hole in the wall). I always wondered how it was made when I found your recipe. I tried it tonite andloved it.
ImmaculateBites says
Thanks for feedback Am thrilled !
Nina says
Absolutely LOVE your recipes! I can not wait to try this one! Thank you soooooooo much!
ImmaculateBites says
My pleasure! Thanks for letting me know.
christian says
How much garlic is needed? It says 1tsp or 1/2tsp? How do you make the green seasoning?
ImmaculateBites says
1 teaspoon is good. The green seasoning is available at most Caribbean markets or check out this homemade version here. Enjoy
Kia says
Gorgeous dish. This looks delicious! I can’t wait to try the recipe.
ImmaculateBites says
Thanks Kia! let me know how it works for you.
ImmaculateBites says
Aww thanks Charlene! Glad you like it .
Charlene @ That Girl Cooks Healthy says
This looks mouthwatering and I LOVE the new website design.
Steve Heikkila says
Wow, this looks spicy and delicious!
ImmaculateBites says
Totally Agree Steve!!!
Bintu | Recipes From A Pantry says
Dang – this reminds me of our fish stews back home in Sierra Leone. I am pining to try later.
ImmaculateBites says
Thanks Bintu!