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Jamaican Fish Stew Recipe

Ingredients

How to make it

  • Spread the flour on a plate
  • Heat the oil in a large Dutch oven or soup pot over medium-high heat.
  • Cut the fish fillets crosswise in half. Sprinkle seasoning salt and black pepper over each half.
  • Dip each piece in flour & coat on both sides. Shake off any excess. Discard the remaining flour.
  • Place fish pieces in hot oil & fry for 3 minutes on the first side. Turn and fry 2 minutes on the other side.
  • While the fish cooks, slice each baby carrot into 4 long strips.
  • When the fish has browned, add the water/broth/wine, carrots, vinegar, and Worcestershire.
  • Cover, turn the heat to high, and bring to a boil.
  • Peel the onion and cut it into 1/4-inch slices. Add to the pot, separating the slices into rings.
  • Seed the pepper, cut it into 1/4-inch strips, and add.
  • Cut the tomato into wedges, and add.
  • Re-cover the pot between additions.
  • Continue to boil the stew, covered, until the vegetables are soft and fragrant, and the liquid reduces to a gravy, about 7 minutes.
  • Serve at once, cutting each fish piece in half, and spooning some of the vegetables and gravy over the top.

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The Cook

modelsmom Worcester, MA

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