Stew Fish Recipe
Stew Fish Recipe
Table of Contents
Stew Fish Recipe:
This Stew Fish recipe is a mouth watering, savory dish that combines tender fish with a rich, flavorful tomato based sauce. It’s a traditional Caribbean favorite, known for its bold, vibrant flavors, perfect for any occasion. Stew fish is typically made with fresh fish like snapper or tilapia, seasoned with a variety of herbs and spices, then simmered in a rich broth with tomatoes, onions, peppers, and aromatic seasonings. Serve it with rice, fried plantains, or bread for a complete and satisfying meal. This easy to make dish is sure to impress anyone at your dinner table.
Description:
Stew Fish recipe is one of the most iconic dishes in Caribbean cuisine. Known for its savory, aromatic flavor, it pairs beautifully with many sides and is enjoyed by many around the world. The base of this dish is typically a simple yet flavorful tomato sauce that is infused with the essence of the fish and a carefully balanced blend of spices. This stew combines tender fish fillets with a sauce made from fresh vegetables and seasonings like garlic, onions, thyme, and Scotch bonnet pepper. Whether you are preparing it for a family meal or a special occasion, this stew fish recipe is a crowd pleaser that brings a taste of the tropics right to your plate.
In this recipe, we’ll be using snapper fish, which is a popular choice due to its mild flavor and firm texture, making it perfect for stewing. You can substitute it with other types of firm white fish like tilapia or grouper if desired. The key to making a great Stew Fish recipe lies in getting the right balance of seasonings and allowing the fish to soak up all the flavors while simmering in the broth.
The recipe is designed to be simple yet full of flavor, making it ideal for beginners or seasoned cooks. The Stew Fish recipe can be made in just under an hour, and it is easy to adjust the heat level by controlling the amount of Scotch bonnet pepper added. This dish is often served with traditional sides like rice and peas, fried dumplings, or crispy fried plantains, all of which complement the rich flavors of the stew.
Ingredients:
- 4 pieces of snapper fillets (or other firm white fish)
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 2 medium tomatoes, chopped
- 2 cloves garlic, minced
- 1-2 Scotch bonnet peppers (or to taste), chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tsp all purpose seasoning
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup of water or fish stock
- 1 tbsp tomato paste
- 1 tbsp vinegar or lime juice
- 1 tbsp sugar (optional, to balance acidity)
- 2 tbsp chopped scallions (green onions)
- 1 tbsp parsley or cilantro (for garnish)
Instructions:
- Prepare the Fish:
- Clean and rinse the fish fillets under cold water. Pat dry with paper towels. Season the fish with a pinch of salt, black pepper, and all purpose seasoning. Set aside for 10 minutes to allow the flavors to meld.
- Cook the Vegetables:
- Heat the vegetable oil in a large skillet or pot over medium heat. Add the sliced onion, bell pepper, and garlic. Sauté for about 3 minutes until softened and fragrant.
- Add Tomatoes & Spices:
- Add the chopped tomatoes, Scotch bonnet pepper, thyme, paprika, and a pinch of salt. Cook for 5 minutes, stirring occasionally until the tomatoes begin to break down and release their juices.
- Make the Stew Sauce:
- Stir in the tomato paste and vinegar or lime juice, followed by the water or fish stock. If you like your stew a bit sweeter to balance the acidity, add a tablespoon of sugar. Bring the mixture to a simmer and let it cook for another 5-7 minutes.
- Add the Fish:
- Carefully add the seasoned fish fillets to the sauce, ensuring they are submerged in the liquid. Cover the pot and allow the fish to simmer for 15-20 minutes, or until the fish is fully cooked and tender.
- Finish & Garnish:
- Once the fish is cooked, check for seasoning and adjust with salt and pepper if needed. Sprinkle the dish with chopped scallions and parsley. Let the stew rest for a few minutes before serving.
- Serve:
- Serve your Stew Fish recipe with traditional sides like rice and peas, fried dumplings, or fried plantains for a complete meal.
Notes:
- Fish Choices: Snapper is the most traditional fish used for stew fish, but other firm white fish like tilapia, grouper, or parrotfish can also be used.
- Spice Level: The Scotch bonnet pepper gives this dish its signature heat. For a milder stew, reduce the amount or omit the pepper entirely. You can also remove the seeds to lessen the spiciness.
- Storage: Stew Fish recipe can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid overcooking the fish.
- Flavor Enhancement: If you have time, marinate the fish in the seasonings for up to 1 hour before cooking to enhance the flavor.
Stew Fish Recipe
Ingredients
- 4 pieces of snapper fillets or other firm white fish
- 2 tbsp vegetable oil
- 1 medium onion sliced
- 1 bell pepper sliced
- 2 medium tomatoes chopped
- 2 cloves garlic minced
- 1-2 Scotch bonnet peppers or to taste, chopped
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tsp all purpose seasoning
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup of water or fish stock
- 1 tbsp tomato paste
- 1 tbsp vinegar or lime juice
- 1 tbsp sugar optional, to balance acidity
- 2 tbsp chopped scallions green onions
- 1 tbsp parsley or cilantro for garnish
Instructions
- Clean and rinse the fish fillets under cold water. Pat dry with paper towels. Season the fish with a pinch of salt, black pepper, and all purpose seasoning. Set aside for 10 minutes to allow the flavors to meld.
- Heat the vegetable oil in a large skillet or pot over medium heat. Add the sliced onion, bell pepper, and garlic. Sauté for about 3 minutes until softened and fragrant.
- Add the chopped tomatoes, Scotch bonnet pepper, thyme, paprika, and a pinch of salt. Cook for 5 minutes, stirring occasionally until the tomatoes begin to break down and release their juices.
- Stir in the tomato paste and vinegar or lime juice, followed by the water or fish stock. If you like your stew a bit sweeter to balance the acidity, add a tablespoon of sugar. Bring the mixture to a simmer and let it cook for another 5-7 minutes.
- Carefully add the seasoned fish fillets to the sauce, ensuring they are submerged in the liquid. Cover the pot and allow the fish to simmer for 15-20 minutes, or until the fish is fully cooked and tender.
- Once the fish is cooked, check for seasoning and adjust with salt and pepper if needed. Sprinkle the dish with chopped scallions and parsley. Let the stew rest for a few minutes before serving.
- Serve your Stew Fish recipe with traditional sides like rice and peas, fried dumplings, or fried plantains for a complete meal.
Notes
- Fish Choices: Snapper is the most traditional fish used for stew fish, but other firm white fish like tilapia, grouper, or parrotfish can also be used. Spice Level: The Scotch bonnet pepper gives this dish its signature heat. For a milder stew, reduce the amount or omit the pepper entirely. You can also remove the seeds to lessen the spiciness. Storage: Stew Fish recipe can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid overcooking the fish. Flavor Enhancement: If you have time, marinate the fish in the seasonings for up to 1 hour before cooking to enhance the flavor.
