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Caribbean Stew Fish


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


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



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