Caribbean Style Fish Stew
Light and tasty, this Caribbean Style Fish Stew is a satisfying Spring dish. Served with crusty bread, this one-pot meal is one you'll enjoy.
Ingredients
- 2 lbs. cod fish fillets (substitute red snapper), cut into pieces
- ground Himalayan pink salt, to taste
- freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/2 tbsp. fish rub, or as needed see Recipe
- 2 tbsp. canola oil tips & tricks
- 1 tbsp. butter
- 1 1/2 cups white onions, thinly sliced (Lyonnaise cut) tips & tricks
- 1 cup green peppers, thinly sliced
- 1 tbsp. ginger, minced
- 4 large cloves garlic, pressed
- 1 tsp. Caribbean pepper sauce
- 1 can (28 oz.) diced tomatoes
- 1/2 cup low-sodium chicken broth
- 1 1/2 tbsp. freshly squeezed lime juice tips & tricks
- 2 tbsp. chopped cilantro, for garnish tips & tricks
Directions
- Season fillets with salt, pepper and fish rub.
- In a large skillet over medium-high heat, add oil and butter.
- When it starts shimmering, place fish pieces, seasoned side down, and season the tops with the same ingredients; salt, pepper and fish rub.
- Cook until just golden, about 2 minutes per side. Transfer them to a plate and set aside.
- Add onions and reduce the heat to medium; sauté them for 2 minutes. Add green peppers and cook for 2 minutes as well.
- Add ginger and garlic; sauté for 30 seconds.
- Stir in the Caribbean Pepper Sauce, add diced tomatoes and chicken broth. Stir well until the ingredients are blended and bring the mixture to a simmer.
- Cook for 10 minutes and if it simmers too much, reduce the heat slightly.
- Incorporate freshly squeezed lime juice into the mixture before returning fish pieces. Spoon sauce over and bring to a simmer. Cover and simmer for 5 minutes.
- Sprinkle on cilantro before serving.