Jamaican Brown Fish Stew
- 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.