I first had this Caribbean style stew at a hole in the wall restaurant and it was really really flavorful. Dang! All the way to the bones! (I love nibbling on bones). If you didn’t know that already. However, the fish is usually served with the sauce on the side. It taste even better with the fish slowly simmered in the sauce. This is a straight-forward dish that can be made in several different ways and it varies from one cook to another, this is my version of this stew. Nothing complicated here. Just good old stuff.
If you are trying to eat healthy then make the fish without frying, or use very little oil when frying the fish. When I’m on one of my crazy diets, I make it completely without oil. The sauce makes this dish. Word of caution though, it’s really delicious fried, then again, isn’t everything? You may leave the scotch bonnet pepper as a whole and pierce just to add flavor. Or if you are a heat seeker then slice and use as you please. It’s your dish — make it work for you.
Use any firm white fish; (kingfish, mackerel, red snapper, tilapia). Here, I used red snapper and tilapia. I was lucky enough to find some thick-cut red snapper at the market but it wasn’t enough so I had to use some tilapia too.
If you do not have green seasoning, add about 2 tablespoons parsley and/or 2 tablespoons basil. I seriously urge you to make it, it really enlivens soups, stews, and can be used as a rub anytime. I always have some in the freezer or fridge. Check it out here.
