Stewed Fish

Stewed Fish/Brown Stew Fish is very popular in the Caribbean. Usually, freshly caught fish are cleaned and seasoned with local herbs and stewed in a golden sauce. In my family, we don’t use sugar for stewing the fish, but we use ketchup & roucou (achiote/annatto). Here’s my take on a Caribbean-style Stewed Fish!


2 lbs of fish

1 cup of flour

Salt & black pepper

Green seasoning- pimento peppers, 2 inch piece of ginger, 1 head of garlic, hot pepper, handful of cilantro + 3-5 bandhania/chadon beni/culantro leaves

1 tablespoon of Cajun seasoning, 1 tablespoon of lemon pepper & 1 tablespoon of hot chili powder

¼- ½ cup of ketchup (or 1 tbsp of tomato paste)

1 teaspoon of soy sauce (optional)

Pimento peppers

Hot peppers

Thyme Bay leaves

1 tablespoon of roucou paste (use more if it’s in liquid form)

10-12 cloves of garlic

¼ cup of mango (use tamarind or any tart fruit)

2 tomatoes (or a handful of small ones)

5-8 ochroes/okra (small/young ones preferably)

1 stalk of celery Handful of parsley

2-4 stalks of Caribbean chive/scallion/green onion

3-5 chadon beni/bandhania/culantro leaves

The juice of 2 limes/lemons (for washing the fish and for adding to the sauce)


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