Jamaican Brown Stew Fish - Authentic deep-fried fish cooked and smothered in flavorful brown sauce. A taste of the Caribbean indeed. Perfect pair with rice and peas. You'll get the real island vibes.
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Jamaican brown Stew fish is one of my favorite Sunday dinners to make, a common tradition in any Caribbean home, often accompanied by rice and peas, steamed cabbage, and some bammy. It is a simple, satisfying, and hearty dish full of spice, just like brown stew chicken, with the right amount of heat and sweetness.
This isn't just a meal in my home; it's a moment that gets you excited with its aroma. That is the feeling I get with this African tomato stew.
As I always say, anything fish-related, count me in. The islands have a great way to enjoy all the fish dishes, and once you try this recipe, it will be in your repertoire. It's indeed a versatile dish. So, let me take your tastebuds to the rich Caribbean flavors.
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Why Choose This Recipe?
- Every bite is packed with rich seasoning, fresh herbs, and a subtle kick from scotch bonnets.
- Deep-frying gives the fish a delicious, golden crust that soaks up the savory brown sauce.
- Easily customized. You can make it spicy, season it as you like, or serve it with any side of your choice.
- Whether it's a family dinner, weekend treat, or holiday meal, brown stew fish is sure to impress.
INGREDIENTS USED
- Whole Snapper: In this recipe, I used red snapper. Wash with some lemon and vinegar.
- Bell peppers: Any color goes well with this recipe. Cut julienned.
- Onion and Scallions: For fragrance or flavor.
- Fish seasoning: I used the store-bought fish seasoning.
- Browning sauce: This adds a brown color to the stew.
- Pimento seeds (Allspice): Use the whole berries or ground allspice.
- Scotch bonnets: For a kick of heat
- Tomato paste: Acts as a thickener.
- Garlic: For deep flavors and taste.
- Sprigs of Fresh Thyme for flavor
- Broth and water: To make the gravy. You can use as much as you like, but adjust the taste to suit your preferences.
- Salt and pepper to taste.
Substitute and Variations
- Seasonings like Sazon, Creole, Cajun, or any all-purpose seasoning will also do a great job. Garlic powder is another good alternative to fresh garlic.
- If you don't have this sauce, melt one tablespoon of brown sugar in the same pot before sautéing the onions and garlic.
- As a thickener, you can also use fresh tomatoes, but the gravy will not be as thick as it would be with canned tomatoes. You can add cornstarch to thicken. Also, ketchup is a good option.
- Any meaty whole fish, like sea bream, parrot fish, and grouper, will work.
How to Make Brown Stew Fish?
- Pat the fish dry and score it—season with salt, black pepper, and fish seasoning.
2. Heat oil in a skillet and deep-fry the fish on medium heat until golden brown. Reduce the oil to about 3 tbsp.
4. Sauté the garlic, onion, and pimento berries for about 30 seconds.
5. Add the bell peppers, scotch bonnet pepper, thyme, green onion, tomato paste, broth, brown sugar, salt, and pepper. Stir for about 3-4 minutes till the veggies begin to soften.
6. Place the fish in the sauce, baste it with the gravy, and simmer for 10 minutes over low heat.
- Serve with your favorite side.
Recipe Tips
- Choose firm, whole fish, such as snapper and parrotfish, that hold up well to frying and stewing without falling apart. Additionally, firm filets can be used like cod and grouper.
- For extra-crispy fish, lightly coat with flour and shake off excess before deep-frying.
- Wash the fish with lemon and vinegar to remove slime and reduce the fish smell.
- Allow the fish to marinate for a few hours.
- Scotch bonnets and Scallions give the dish deep flavors.
- Simmer gently and refrain from stirring. This will break the fish apart.
- You can choose to cut the fish into steak sizes rather than using a whole fish.
What To Serve With Jamaican Brown Stew Fish
This is typically served with Jamaican Rice and Peas, a dish comprising boiled rice, red kidney beans, coconut milk, pimento berries, salt, and herbs. You can also serve the stew with our delicious Jamaican festival, dirty rice, and steamed cabbage or salad. For the drink, this Jamaican carrot juice is a refreshing treat.
Recipe FAQS
Red snapper, parrot fish, grouper, and sea bream.
Yes, but make sure they are thick and firm, like cod or halibut.
Yes, frying is important for locking in flavor, adding a crispy layer, and keeping the fish intact when cooking in the stew.
Store in the refrigerator for 3 days and in the freezer for 2 weeks. Thaw and reheat with medium heat or in the microwave.
Prep the ingredients or fry the fish ahead of time—the stew tastes even better the next day.
More Caribbean Recipes to Try
Jamaican Brown Stew Fish Recipe
Ingredients
- 2 Whole red snapper Or any fish. Scaled and gutted
- 1 teaspoon Salt
- 1 teaspoon Blackpepper
- ½ tablespoon Fish seasoning Or sazon, creole or cajun seasoning.
For the Sauce
- 1 Red bell pepper
- 1 Green bell pepper any color works
- 4-5 Garlic cloves minced or sliced
- 1 Whole onion sliced
- 1 teaspoon Browning
- 1 teaspoon Salt
- 4 sprigs Thyme fresh
- 3 Green onion sliced
- 1 Scotch bonnets
- 3 tablespoon Tomato paste
- 6-7 Pimento berries
- 1 cup Broth or water
- Cooking oil
Instructions
- Pat dry the fish with a paper towel perfectly.
- Using a sharp knife, score the fish by making deep diagonal slits on both sides.
- Season the fish generously with the salt, black pepper and fish seasoning. No need to let it marinate.
- Deep fry on medium heat until golden brown on both sides.
- Remove the fish and place it on an absorbent paper. Reduce the oil to about 4 tbsp.
- Sauté the garlic, onion and pimento berries for about 30 seconds.
- Add the bell peppers, scotch bonnets, thyme, green onion, tomato paste, broth, browning, salt and pepper. Stir for about 3-4 minutes till the veggies begin to soften.
- Place the fish on the sauce and baste the fish with the gravy.
- Cover the pot and let it simmer for 10 minutes on low heat.
- Adjust the taste and serve right away.
Bukky
Good evening, you have put so much effort into making life easier for other people.Am very grateful for such a special mind and skills.May the ALMIGHTY GOD BLESS YOU ABUNDANTLY.Thank you.
hanks so much for the kind words.
Tamara Winter
Great recipe! It was sooo good!
Bilikis
This recipe looks so delicious