Name: Caribbean Fish Stew
Prep time: 9 min
Cook time: 45 min
Total time: 54 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 700 g white fish; 30 ml vegetable oil; 1 pcs onion; 2 pcs bell pepper; 3 cloves garlic; 1 tbsp fresh thyme leaves; 1 tsp ground paprika; 0.5 tsp ground allspice; 0.5 tsp turmeric; 0.25 tsp cayenne pepper; 400 g tomatoes in their own juice; 250 ml fish broth; 200 ml coconut milk; 1 tbsp lime juice; 20 g cilantro; 1 to taste salt; 1 to taste black pepper

Ingredients

white fish700 g

vegetable oil30 ml

onion1 pcs

bell pepper2 pcs

garlic3 cloves

fresh thyme leaves1 tbsp

ground paprika1 tsp

ground allspice0.5 tsp

turmeric0.5 tsp

cayenne pepper0.25 tsp

tomatoes in their own juice400 g

fish broth250 ml

coconut milk200 ml

lime juice1 tbsp

cilantro20 g

salt1 to taste

black pepper1 to taste

Instructions

Pat the white fish dry with a paper towel, cut into large chunks, and season with salt and black pepper.

In a wide, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the onion and bell pepper and cook for 5–6 minutes, until the onion softens.

Add the garlic, fresh thyme leaves, paprika, ground allspice, turmeric, and cayenne pepper. Stir for 1 minute to let the spices release their aroma.

Pour in the tomatoes with their juice, fish stock, and coconut milk. Bring to a gentle simmer.

Simmer the sauce uncovered for 10 minutes over low heat, until it thickens slightly.

Gently place the white fish chunks into the sauce, cover the pot, and simmer for 10–15 minutes, until the fish flakes easily with a fork. Avoid stirring the stew roughly so the fillets don't break apart.

Remove the pot from the heat, stir in the lime juice and chopped cilantro. Taste and adjust with salt and black pepper as needed; serve hot.

Caribbean Fish Stew

Ingredients

Instructions

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