Entree: Bahamas – Bahamian Stew Fish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 lb snapper fillets or other firm white fish, cut into 2-inch (5 cm) chunks
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp butter
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 scallions, chopped
- 1 Scotch bonnet or habanero pepper, pierced (leave whole for mild heat or chop for more)
- 1 can (14 oz) (14 1/8 oz) diced tomatoes
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp sugar
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1 tbsp all-purpose flour (optional, for slight thickening)
- Lime wedges, for serving

Show original ingredient measurements

- 2 lb (900 g) snapper fillets or other firm white fish, cut into 2-inch (5 cm) chunks
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) butter
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 scallions, chopped
- 1 Scotch bonnet or habanero pepper, pierced (leave whole for mild heat or chop for more)
- 1 can (14 oz) (400 g) diced tomatoes
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 1/4 cup (30 g) fresh parsley, chopped
- 1 tbsp (8 g) all-purpose flour (optional, for slight thickening)
- Lime wedges, for serving

Instructions

1. Pat the fish chunks dry, season lightly with salt and pepper, and set aside.
2. Heat the vegetable oil and butter in a large heavy skillet or pot over medium heat until butter melts and foams.
3. Add the sliced onions and peppers and sauté until softened and beginning to brown, about 6–8 minutes. Add the garlic, thyme, and scallions and cook 1 minute until fragrant.
4. Stir in the tomato paste and cook 1 minute, then add the diced tomatoes, fish stock, tomato paste (if not already added), sugar, salt, and black pepper. Bring to a simmer.
5. If using flour for thicker stew, whisk the flour into 2 tbsp (30 ml) cold water to form a slurry and stir into the simmering sauce.
6. Add the Scotch bonnet pepper whole (or chopped if using) and return to a gentle simmer for 5 minutes to meld flavors.
7. Gently nestle the fish chunks into the simmering sauce, spooning some sauce over the fish. Cover and simmer gently for 6–10 minutes, until fish is cooked through and flakes easily.
8. Stir in the fresh lime juice and chopped parsley, adjust seasoning to taste, and remove the whole Scotch bonnet if left whole.
9. Serve the stew fish hot with steamed white rice, grits, or johnnycakes, and lime wedges on the side.