Step into the vibrant world of Bahamian cuisine with this hearty and flavorful Bahamian Stew Fish. This main course dish boasts pan-fried snapper pieces, deeply infused with spices and simmered in a rich, savory gravy loaded with vegetables. Perfect for a memorable dinner.
Ingredients
🐟 6 pieces of Snapper
🧴 Vinegar for washing fish
🍋 2-3 Limes, squeezed for juice
🧂 Morton Lite Salt
🌶️ McCormick Red Pepper Flakes
🌾 1/2 cup All-purpose flour
🫒 Olitalia Olive Pomace Oil for frying
🧅 1/2 medium Onion, sliced
🫑 1/2 Green Bell Pepper, chopped
🌿 A few sprigs of Fresh Thyme
🌱 2 stalks of Celery, chopped
🧄 3-4 cloves of Garlic, minced
🍅 Hunts Tomato Paste 6 oz can
💧 Approximately 4 cups of Water
🌰 Badia Whole Cloves approx. 5-6 pieces
🥔 1-2 medium Potatoes, diced
🥕 1-2 medium Carrots, diced
Instructions
1- Prepare the Fish:
- If frozen, thaw the snapper pieces.
- Clean the fish in a bowl with water and a splash of vinegar, then rinse thoroughly and drain.
- Score each thick piece of fish with diagonal cuts on both sides.
- Squeeze lime juice over the fish, ensuring both sides are covered.
- Season lightly with Morton Lite Salt and McCormick Red Pepper Flakes. Rub seasonings in gently.
- Cover with plastic wrap and refrigerate for 15 to 30 minutes.
2- Fry the Fish:
- Take the fish out of the refrigerator and lightly coat it with all-purpose flour.
- Heat Olitalia Olive Pomace Oil in a non-stick pan over medium heat.
- Fry the fish pieces until golden brown on both sides.
- Remove and set the fish aside on a plate, retaining the seasoned oil.
3- Prepare the Stew Base:
- Transfer the seasoned oil to a large aluminum pot over medium heat.
- Add 1/2 cup of flour to create a roux; cook until light brown.
- Add onion, green bell pepper, thyme, celery, and garlic. Cook until vegetables soften slightly.
- Stir in the Hunts Tomato Paste and rinse the can with water, adding to the mixture.
- Mix well, allowing to simmer for a few minutes.
- Gradually add 4 cups of water, stirring to achieve a smooth gravy consistency.
- Toss in the Badia Whole Cloves.
- Season with Morton Lite Salt and McCormick Red Pepper Flakes to taste.
- Cover the pot and bring it to a boil.
4- Finish the Stew:
- Once boiling, add potatoes and carrots.
- Gently submerge the fried fish into the stew.
- Cover partially and reduce the heat to low, letting it simmer for about 5 to 8 minutes until the vegetables are tender.
- Turn off the heat and let the stew rest for a few minutes before serving.
Prep Time: 15-50 minutes (including optional marinating time)
Cook Time: 40-45 minutes
Total Time: 1 to 1.5 hours
Servings: 4-6
Equipment: Sink and Cleaning Supplies - Dawn Ultra, Comet Cleanser, generic sponge; Preparation Tools - Royal Classicwood Bamboo Cutting Board, Farberware Knife, metal bowls, manual lime squeezer; Cooking Tools - Non-stick pan, large aluminum pot, metal spoon/ladle; Cooking Surface - Stainless steel electric stove
Cooking Tips
- Scoring the Fish: Allows better flavor absorption.
- Using Seasoned Oil: Adds depth to the stew.
- Roux: Ensures a thick and rich stew base.
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Melda 242: https://www.youtube.com/@Melda242