Caribbean Fish Stew

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A very close friend of mine came to visit and immediately took over the kitchen as she is prone to do. She’s a great cook, so I was very happy to watch her whip up this very delicious meal as we sipped glasses of white wine conversing about life, the universe and anything that came to mind. She told me she grew up on this family recipe that was her Grandmother’s Wednesday night special. So, if you are cooking for you Caribbean lover, or anyone that loves seafood, this will surely win their heart.

carribbean fish stew 1.jpgCaribbean Fish Stew

Ingredients:
Vegetables

  • 5 cups of water
  • 3 white sweet potatoes (you can also use Yucca or Boniato, also known as Batata)
  • 3 large plantains
  • 1/2 habanero or Serrano pepper, chopped
  • 1/2 small onion, sliced (other half of whole onion)

Fish

  • 2 lbs/ 4 Talapia Filets (can use salmon or cod if preferred)
  • 1 lemon
  • 1 teaspoon each: salt, black pepper, paprika
  • 2 Tablespoons flour
  • 2 Roma tomatoes, chopped
  • few sprigs fresh Thyme
  • 2 Tablespoons tomato paste
  • 2 scallions, chopped
  • 2 cloves garlic, chopped
  • 1/2 onion, chopped
  • 1/2 habanero or Serrano pepper, chopped
  • 1 tablespoon vegetable oil
  • garnish: sprig of thyme

Directions:

Vegetables:

  1. Cut plantains in half horizontally, score the skin vertically, peel by removing skin with your hands (The riper the plantain is the easier it is to peel). Set Aside
  2. Peel Sweet potatoes and cut in half.
  3. Place plantains and sweet potatoes in a pot with 5 cups of water and a dash of salt., bring to a boil. Cook for 15 -20 minutes until soft and tender.
  4. Once the vegetables are done / tender – drain in colander. Set aside
  5. In a large skillet, saute onion and spicy pepper over medium-low and cook until onions crispy and caramelize (but not burnt) – cooking about 5 – 8 minutes
  6. Toss plantains and sweet potatoes in onion/ pepper mixture. Turn heat off. set aside

Fish:

  1. Place fish in a bowl, add fresh squeezed lemon juice over fish and using hands, rub juice all over fish. Add water to bowl to wash fish then fully drain water from bowl.
  2. Add 1 teaspoon salt, pepper, paprika and flour to the fish in the bowl and coat fish thoroughly, messaging spices into fish
  3. Wash and chop tomatoes and scallions, set aside
  4. Chop garlic and onion, set aside
  5. Over medium high heat, add vegetable oil to skillet
  6. Cook for 2-3 minutes on each side to lightly brown
  7. remove from skillet, place on dish and set aside
  8. Turn heat down to Medium
  9. Add and garlic to skillet – saute onion and garlic until onions are translucent, add chopped tomatoes, saute for 2 minutes.
  10. Take water / flour mixtures (like a roux) and add to onion, tomato, garlic mixture – stir gently mixing ingredients together.  Add tomato paste, scallions, serrano and thyme (strip thyme off stalks into mixture). Add salt and pepper to taste.
  11. simmer for five minutes.
  12. Gently place fish into skillet with tomato mixture – turn heat down to medium-lo. Spoon mixture over fish – Let fish stew simmer for 10 minutes.

Plating the Dish

  1. In a serving platter, place plantains and sweet potatoes in the center of the plate, being sure to mix in caramelized onions and tomatoes. Add a piece of fish and garnish with a sprig of thyme.