Jamaican Brown Fish Stew
Ingredients
2 lbs of fish fillets (red snapper works well) | ||
juice from 2 limes | ||
kosher salt and fresh cracked black pepper to taste | ||
1 onion, chopped | ||
4 scallions, chopped into small rounds | ||
1 whole scotch bonnet or Habanero pepper | ||
2 tsp fresh ginger, chopped | ||
3 tomatoes, chopped | ||
canola oil for frying | ||
3 tbs of flour stirred into 1/4 cup water | ||
3 sprigs of fresh thyme or 3 tsp of dried. | ||
1 tbs butter | ||
1 tbs of kitchen bouquet | ||
2 tbs soy sauce |
This is a classic Jamaican recipe which cooks fish in a savory brown sauce. My favorite is served at Auntie Merrils at Hellshire Beach in Kingston, Jamaica.
- Mix the lime juice with a bowl of water and wash the fish fillets
- Remove the fish from the water, pat dry and season with salt and pepper.
- Refrigerate and let sit covered for 1 hour.
- Chop the onion, scallion, hot pepper, sweet pepper, garlic and tomatoes into small pieces.
- Grate the ginger and mix the flour with 1/4 cup of water.
- Fry both sides of each fish fillet.
- Remove fish and drain off the oil
- Melt the butter in a sauce pan and fry the onion, scallion, hot pepper, sweet pepper, garlic tomatoes and thyme for about 3 minutes.
- Add the water, soy sauce and kitchen bouquet and simmer for 5 minutes.
- Stir the flour/water mixture into the stew and then add the fish.
- Simmer for five minutes.
- Serve with rice and peas.
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