Jamaican Fish Stew

This is a winner on many fronts. Very flavorful, it is a good way to feed fish to people who aren’t fond of fish in simpler presentations. Leftovers do well, also. You can use pretty much any white-fleshed fish: cod, haddock, mahi, etc. as long as the fillets aren’t too thin. Serve with white rice.

2 lbs fish in 2 inch chunks
2 limes
1 large or 2 small onions
4 cloves garlic
1 hot pepper such as Scotch bonnet
1/2 tsp red pepper flakes
1 tsp dried thyme
1 can unsweetened coconut milk
3 TB tomato paste
4 tsp white or cider vinegar
1-1/2 tsp sugar

Dust the fish with salt and pepper and sprinkle over the juice of the limes. Set aside.

Coarsely dice the onion and slice the garlic. Put in a skillet with a bit of oil and the whole pepper (see note below), pepper flakes, thyme, and a bit of salt and pepper. Cook over medium heat until the onion is just starting to color. Add the coconut milk, tomato paste, vinegar, and sugar and cook slowly for about 10 minutes. Add fish and any remaining marinade. Stir and cook slowly until fish is cooked thru, perhaps 5-7 minutes. Adjust salt and add a touch more vinegar and/or sugar if you think necessary. Remove whole pepper and serve.

Note: For more heat, cut the pepper in half before adding.

 

Explore posts in the same categories: Ethnic, Seafood

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