This Caribbean Stewed Fish epitomizes seafood comfort food that warms you inside out on a chilly winter evening. Whole red snapper fillets are marinated in bold Caribbean spices, fried, and simmered in a rich tomato-based stew with bell peppers, onions, garlic, and scotch bonnets.
Caribbean Fish Stew
Seafood dishes often have a terrible reputation for being too complicated to prepare, requiring a list of hard-to-find ingredients. This complexity ultimately limits seafood dinners to festive occasions or holidays.
However, this Caribbean stewed fish recipe can curb your seafood cravings even on a busy weeknight, thanks to its simple ingredients and an easy 30-minute preparation time, just like the Rasta Pasta, Shrimp Scampi, and Baked Tilapia.
What makes Caribbean stewed fish truly special is its combination of fresh fish and the aromatic spices of Caribbean cuisine, such as Jamaican oxtail and curry goat. The seasoning mix, featuring cayenne pepper, paprika, and garlic powder, imparts a beautiful depth of flavour within the fish.
Red snapper is infused with bright and refreshing flavours from the herbs in the stew,, while scotch bonnet peppers lend a hint of heat. The stewing liquid, made with tomatoes and broth, is garlicky with a sharp, spicy ginger kick. Also, grilled red snapper hits the spot everytime.
Why Choose This Recipe
Not only is this dish bursting with flavour, but it's also a powerhouse of nutrition. Red snapper is rich in minerals, B vitamins, potassium, and Omega-3 fatty acids, making this Caribbean stewed fish a nutritious meal that aligns with your health goals. Paired with rice and peas, it brings the tropics to your table, transforming an ordinary dinner into an extraordinary culinary experience.
Caribbean Stewed Fish Ingredients
- Red Snapper – I used red snapper to make this Caribbean fish stew recipe. I prefer red snapper because it's a firm, flaky white fish that holds up beautifully in a stew, and its mild flavour is the perfect canvas for the vibrant Caribbean spices.
- Salt, White Pepper, Garlic powder, Paprika, and Black Pepper – these basic seasonings form the foundation of the spice mix and enhance the fish's natural flavor.
- Cayenne Pepper – adds a fiery kick that elevates the overall flavour profile for those who love a bit of heat.
- Red and Green Bell Peppers – These colorful veggies add a sweet crunch and color to the fish stew. These peppers also balance the heat from the spices and make the dish visually appealing.
- Onion and Green Onion – Onions provide a sweet, aromatic base for the stew, while green onions add a fresh, mildly peppery flavour. Together, they create a rich and flavorful broth.
- Scotch Bonnets – Known for their intense heat and fruity undertones, scotch bonnets are a staple in Caribbean cuisine and pack a punch!
- Garlic Cloves – Fresh garlic infuses the stew with a robust, aromatic flavour that pairs perfectly with the spices and tomatoes.
- Pimento Berries – Also known as allspice berries, pimento berries add a warm, slightly sweet flavour reminiscent of cloves, cinnamon, and nutmeg.
- Ginger Paste – Ginger adds a zesty, spicy note to the stew, enhancing its overall complexity.
- Tomato Sauce or Blended Tomatoes – Tomato sauce creates a rich, savoury base for the stew. You can use canned tomato sauce or blend fresh tomatoes.
- Bouillon – A teaspoon adds depth and umami to the stew.
- Bay Leaves – Bay leaves infuse the stew with a subtle, earthy aroma that ties all the ingredients together.
- Water or Broth – To create the stew's base. Use broth instead of water for rich flavour.
- Cooking Oil – Used for frying fish to golden crisp. Select a neutral oil with a high smoke point, such as vegetable or canola oil.
How to Make Caribbean Stewed Fish
- Prepare the Fish
Wash the fish with water and vinegar, then rinse thoroughly.
Pat dry the fish with a paper towel and sprinkle half the seasoning mix. Toss to combine, or use your hands to rub the seasoning evenly onto the fish. Save some of the seasoning for the stew.
- Fry the Fish
Add 2-3 cups of oil to a pot over medium heat and let it get hot. Deep-fry the fish for 5 minutes on each side, until fully cooked and golden brown.
Remove the fish and place it on an absorbent paper.
- Prepare the Stew
Reduce the oil in the pot to about ½ cup. Sauté the onion and garlic for 1 minute until fragrant.
Add the tomato sauce or blended tomatoes and stir well. Allow it to simmer for 5-8 minutes. Cover the pot to prevent splashes and stir frequently to avoid burning.
Add the remaining stew ingredients, stir, and then add the fried fish. Allow it to simmer for 7-10 minutes, basting the fish with the sauce.
- Serve
Serve the stewed fish with some rice and peas or any side of your choice.
Recipe Tips
Marinate the Fish: If you have time, marinate the fish for a few hours or overnight to let the marinade flavours penetrate deep within it.
Control the Heat: Adjust the cayenne pepper and scotch bonnets to match your spice tolerance. Removing seeds from scotch bonnets will significantly reduce heat.
Avoid Overcrowding: When frying the fish, do not overcrowd the pot. Fry in batches if necessary to ensure the fish cooks evenly and turns a perfect golden brown.
Stir Frequently: Stir the stew often while simmering to prevent sticking to the bottom of the pot and burning.
Let It Rest: After simmering, let the stew rest for a few minutes before serving. This allows the flavours to meld together for an even more delicious dish.
Experiment with Herbs: Fresh herbs like thyme, cilantro, or parsley can be added at the end for extra flavour and freshness.
Grill or Bake the Fish: For a healthy Caribbean Fish Stew recipe, consider grilling, baking, or using minimal oil when frying fish.
FAQ’s
You can use any firm white fish, including kingfish, sea bass, mackerel, or tilapia.
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Caribbean Stewed Fish
Ingredients
For The Seasoning Mix
- 1 teaspoon Salt
- 1 teaspoon White pepper
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Cayenne pepper
To Season the Fish
- 2 whole Red snapper scaled, gutted, washed and cut into halves
- Half of the spice mix save the remaining spice mix for later
For the Stew
- 1 medium Red pepper julienne cut
- 1 medium Green bell pepper julienne cut
- 1 medium Onion diced
- 2 Green onion sliced
- 2 Scotch bonnets
- 4 Garlic cloves minced or diced
- 5-7 Pimento berries
- 1 teaspoon Ginger paste
- 1 cup Tomato sauce or smoothly blend 3-4 tomatoes
- 1 teaspoon Bouillon
- 2 Bay leaves
- 1-2 cups Water or broth
- Cooking oil
- The remaining spice mix
Instructions
- Wash the fish with water and vinegar, then rinse perfectly.
- Pat dry the fish with a paper towel and sprinkle the seasoning mix. Toss to combine, or use your hand to rub the seasoning on the fish well.Note: Do not use all of the seasoning mix. Save half for the stew.
- Add 2-3 cups of oil to a pot over medium heat and let it get hot. Deep fry the fish for 5 minutes on each side until fully cooked and golden brown.
- Remove the fish and place it on an absorbent paper.
- Reduce the oil in the pot to about ½ cup. Sauté the onion and garlic for 1 minute until fragrant.
- Add the tomato sauce or blended tomatoes and stir well. Allow it to simmer for 5-8 minutes. You can cover the pot to avoid splashes. Stir the pot often so it doesn't burn.
- Add the rest of the ingredients, stir, then add the fried fish and allow it to simmer for 7-10 minutes. Baste the fish with the sauce.
- Serve with some rice and peas or any side.
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Bilikis says
Super delicious
Elvis Baker says
Everything Fish, I love it Claudy