Trinidadian Fish Stew

Name: Trinidadian Fish Stew
Total time: 40 min
Yield: Serves 2
Cuisine: caribbean
Ingredients: 2 limes juice and grated zest of 1, the other halved for serving; 1 skinned white fish fillets, such as cod or hoki, about 175-200g/6-8oz each; 2 lemons juice only; 2 x 15g packets fresh thyme (you need a lot for the aroma); 1/4 tsp white pepper; 1 tbsp dark rum; 3 tbsp vegetable oil; 1 onion cut into thin rings; a handful of fresh coriander chopped; 2 garlic cloves chopped; 1 beefsteak or 3 normal tomatoes sliced; 2 tsp dark muscovado sugar; shake of bitters optional; basmati rice or boiled potatoes and steamed vegetables, to serve

3.95 (25)

⏱ 40 mins 🍽 Serves 2 🌶 caribbean ✅ Easy 🏷 Main course

This Caribbean stew brings a taste of sunshine to your table. White fish fillets are first marinated in a lively mix of lime, lemon, rum, and crushed thyme. They are then nestled into a pan of softened onions, tomatoes, garlic, and coriander, and gently cooked until flaky. The result is a beautifully aromatic and tangy-sweet dish, traditionally served with basmati rice or boiled potatoes and steamed vegetables for a complete meal.

Ingredients

2 limes juice and grated zest of 1, the other halved for serving
1 skinned white fish fillets, such as cod or hoki, about 175-200g/6-8oz each
2 lemons juice only
2 x 15g packets fresh thyme (you need a lot for the aroma)
1/4 tsp white pepper
1 tbsp dark rum
3 tbsp vegetable oil
1 onion cut into thin rings
a handful of fresh coriander chopped
2 garlic cloves chopped
1 beefsteak or 3 normal tomatoes sliced
2 tsp dark muscovado sugar
shake of bitters optional
basmati rice or boiled potatoes and steamed vegetables, to serve

Method

Add the juice and zest from one lime into a shallow dish, swirling it to coat the base. Place the fish fillets inside and pour the lemon juice over them.
Remove the thyme leaves from their stalks. Crush them with a pinch of salt and the white pepper using a pestle and mortar to create a paste. Spread this paste over the fish, rubbing it in gently. Pour the rum over the top, give it a final rub, then cover and leave to marinate for about 1 hour.
Warm the oil in a wide, lidded pan. Add the onion rings and cook for 4-5 minutes until starting to soften. Introduce the coriander, garlic, tomato slices, and sugar, stirring everything together. Cook for about 3-4 minutes until the tomatoes begin to soften.
Transfer the fish from its marinade into the pan, placing it among the onions and tomatoes. Pour the remaining marinade over the fish, along with 3 tbsp of water and the bitters if using.
Place the lid on the pan and cook gently for 6-8 minutes until the fish flakes apart easily. Season with salt and pepper. For an authentic tangy-sweet flavour, taste the sauce and add a squeeze from the remaining lime half if desired. Serve with basmati rice or boiled potatoes and steamed vegetables.

Nutrition (per serving)

Calories388 kcal

Fat19 g

Saturates2 g

Carbs17 g

Sugars5 g

Fibre2 g

Protein35 g

Sodium124 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisinecaribbean