Caribbean Fish Stew
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:
This appears like a Haitian recipe thanks for sharing.
Glad you enjoyed it .
Delicious and flavorabke.
Can I use red snapper fish fillets instead? Would that change my cook time?
Hi Rachel. The fish fillets would work fine. No need to change the cook time.
This recipe is off the charts!!! Definitely making again! Felt like I was back home in JA. You provide the best recipes! Thanks so much!
Amazing! Thank you for the feedback, Rachel!
I really like this recipe. We use rock fish for it, and it’s always awesome. We also use 2 habanero peppers (one blended up in the marinade and another diced up in the stew). So delicious! Green seasoning makes this dish yummy, so don’t skip on it!
I agree on the green seasoning. It totally makes a difference! Thank you for taking the time to comment, Brandon. Glad you like this.
i made this for the third time. Each time it gets better because my skills improve. This time it was so esquisite, excellent and delicious. You could not have had a better meal at a fivestar restaurant. I served it with rice and collards. It made me happy. I felt rich and wealthy on a budget.
So I wanted a replica of my dear friend fish stew. She is from Liberia, Africa. I was only able to use one fish and adjust the recipe to my liking. I also added shrimps and two pieces of Jonah’s crab claw as well for added protein and let me tell you I was in heaven. It tasted similar to my dear friend fish stew. It hit every craving I had. I did had to substitute some of the ingredients. I was not able to use the green seasoning but I used a partial blend of Italian seasoning in addition to thyme and parsley. I was not able to make a mixture of the habanero pepper.. Etc so I used a bottle of jamaica scotch bonnet instead. The chicken bullion powder, I used a packet of chicken boullion with tomato powder and used vegetable stock instead of water. My husband served this over Basmati Rice and I served this over cauliflower rice infused with sauteed green onions, garlic and ginger. Thanks and I’ll look forward to more recipes.
Great! Thanks so much for the detailed feedback.
I love your food and I dont need much convincing … just need to pop to the shop tmrw and get a couple of things
Going to try this. What kind of stock do you recommend?
Seafood or chicken stock would do just fine.
I fixed this and the oxtail today with white coconut rice. Kids sitting around waiting for me to let them smash these dishes.
Awesome!! I hope the “smashing” went well lol :)!! Thanks for stopping by, Telly!