Jamaican Brown Stew Fish is a Caribbean dish made by deep-frying well-seasoned fish, such as red snapper, and simmering it in a rich, spicy, sweet, and brown sauce.
Featured Review
Great recipe! It was sooo good!
(Tamara Winter)
Recipe Highlights
🕒 Authentic Caribbean dinner ready in under 1 hour
🐟 Crispy fried red snapper simmered in rich brown gravy
🌶️ Bold island flavor with scotch bonnet & fresh herbs
🍛 Perfect with rice and peas, bammy, or steamed cabbage
Jamaican Brown Stew Fish is a Sunday staple in many Caribbean homes, served with rice and peas, steamed cabbage, and some bammy. It is a simple, satisfying, and hearty dish full of spice, just like brown stew chicken and baked whole fish, 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, you will understand. With bold island flavors and a kick from scotch bonnet peppers, this dish brings the authentic taste of Jamaica straight to your plate.
Why Choose This Jamaican Brown Stew Fish
- 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 to your taste, or serve it with any side of your choice.
- Perfect for family dinners, weekend treat, or holiday meal, Jamaican brown stew fish is sure to impress.
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Recipe Ingredients
- 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.
- Scotch bonnets: For heat.
- Pimento seeds (Allspice): Use the whole berries or ground allspice.
- 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 Jamaican Brown Stew Fish
- Season and marinate the fish: Pat the fish dry and score it. Season with salt, black pepper, and fish seasoning.
- Deep-fry until golden brown: Heat oil in a skillet and deep-fry the fish on medium heat until golden brown. Reduce the oil to about 3 tbsp.
- Sauté aromatics and veggies: Sauté the garlic, onion, and pimento berries for about 30 seconds.
- Make the brown stew gravy: 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. Add the fish and baste with the sauce.
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.
- Wash the fish with lemon and vinegar to remove slime and reduce the fish smell.
- Allow the fish to marinate for a few hours.
- Lightly coat in flour before frying for a crispier crust
- Don’t stir too much while simmering, or the fish will break apart.
- Cut into steak-style chunks if you don’t want to serve it whole..
What To Serve With Jamaican Brown Stew Fish
This is typically served with Jamaican Rice and Peas. 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. The savory, spicy fish pairs well with mildly sweet and starchy sides like the easy dirty rice.
Recipe FAQS
Red snapper is the most popular and traditional choice. You can also use sea bream, parrot fish, or grouper or any firm, meaty white fish that holds up well when fried and stewed.
Yes, thick fillets, such as cod, halibut, or grouper, can be used. Just be gentle when stirring, as fillets are more likely to break apart.
Yes, frying is important for locking in flavor, adding a crispy layer, and keeping the fish intact when cooking in the stew.
Store leftovers in the fridge for up to 3 days, or freeze for up to 2 weeks. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the gravy.
Absolutely. You can fry the fish and prep the sauce ingredients in advance. In fact, the flavors deepen and improve overnight.
More Caribbean Recipes to Try
If you try this Jamaican Brown Stew Fish or any other recipe on my website, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. Thanks for visiting!
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.2 Whole red snapper
- 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.1 teaspoon Salt, 1 teaspoon Blackpepper, ½ tablespoon Fish seasoning
- Deep fry on medium heat until golden brown on both sides.Cooking oil
- 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.4-5 Garlic cloves, 1 Whole onion, 6-7 Pimento berries
- 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.1 Red bell pepper, 1 Green bell pepper, 1 teaspoon Browning, 1 teaspoon Salt, 4 sprigs Thyme, 3 Green onion, 1 Scotch bonnets, 3 tablespoon Tomato paste, 1 cup Broth or water
- 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.
Video
Notes
- Red snapper works best, but sea bream, grouper, or parrotfish are great substitutes.
- For less heat, remove the seeds from the Scotch bonnet or use a milder pepper.
- Marinate the fish for a deeper flavor, 30 minutes to overnight, if possible.
- Lightly flour the fish before frying for extra crispiness
- Handle the fish gently while stewing to avoid breakage
- Browning sauce gives the stew its signature color; if unavailable, caramelize brown sugar instead.
- Tomato paste thickens the gravy, but fresh tomatoes or ketchup can be used as alternatives.
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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