In this version of stewed fish, a firm of your choice is marinated with blended fresh herbs and garlic. After marinating, the fish is then floured and fried until golden brown. After frying, the fish is simmered in a fragrant tomato-based sauce made using ketchup, green seasoning, carrots, tomatoes, ochro(optional), herbs including thyme, scallion, and Caribbean seasoning peppers.
If you do not wish to use ketchup, replace it with ample diced tomatoes.
The burning of the sugar is also optional and can be skipped for a more delicate and simple flavor profile.
What fish can be used to make this stew?
This hearty stew can be made with any firm-fleshed fish, such as kingfish, croaker, red snapper, or halibut.
What to eat with stewed fish?
This is a family favorite and is usually accompanied by coo coo(cou cou), callaloo and freshly steamed jasmine rice, boiled ground provisions, or dumplings.
TRINIDAD STEWED FISH RECIPE /Brown Stew Fish
2 lbs fish, carite, king fish, red snapper or other firm fish (5 pieces)
Lemon juice (for washing fish)
4 tbs green seasoning
1 tsp salt
½ tsp black pepper
1 cup flour (to coat fish before frying)
2 cups oil (for frying fish)
4 tbs extra virgin olive oil
2 tbs brown sugar, optional
4 tbs ketchup
4 tbs green seasoning
1 carrot, sliced diagonally
1 onion, sliced
1 hot pepper, chopped
½ cup scallion, cilantro or parsley, finely chopped
1 red bell pepper, julienned
2 plum tomatoes, chopped
2 tsp salt
1 tsp black pepper
6 ochroes, halved, optional
3 cups hot water, or more as required
To finish – 2 chopped pimento, optional
1. Wash fish quickly using the juice of 1 lemon squeezed into a bowl of cold water to remove freshness. Drain and pat dry with paper towels.
2. Place the fish in a bowl or resealable bag and season with green seasoning, salt, and pepper. Marinate for a few hours or overnight in the fridge.
3. When ready to fry, bring the fish to room temperature. Heat 1 inch of oil in a 12 inch skillet over medium heat. Lightly dust fish with flour, shaking off excess, and fry until golden brown on both sides, about 4-5 mins per side. Do not overcrowd the pan and save the marinade from the bowl or bag. Remove the fried fish to a paper towel-lined tray or place on a rack over a sheet pan to drain excess oil.
4. Heat oil in a separate heavy-bottomed pot over medium heat. If you wish to use the same pot, once the oil is cool, pour out the oil leaving 4 tbs.
5. Optional Step: Add brown sugar and allow it to bubble, froth, darken(not black) and expand.
6. Add ketchup, green seasoning, carrot, onion, hot pepper, parsley, bell pepper, tomatoes, salt and black pepper and cook for 3-5 mins, stirring.
7. Add 3 cups hot water (or enough to cover fish), ochroes and reserved marinade. Bring to boil, reduce heat and simmer for 5 mins. Taste and season with more salt and pepper as required.
8. Add fried fish, bring to a simmer and cover pot. Do not stir fish, using a spoon occasionally pour sauce over fish. If the sauce is not enough, add more hot water and continue to mix using a pouring motion to baste the fish. Simmer for 5-7 minutes until the sauce thickens slightly.
TRINIDAD STEWED FISH RECIPE
Ingredients
- 2 lbs fish carite, king fish, red snapper or other firm fish (5 pieces)
- Lemon juice for washing fish
- 4 tbs green seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 cup flour to coat fish before frying
- 2 cups oil for frying fish
- 4 tbs extra virgin olive oil
- 2 tbs brown sugar optional
- 4 tbs ketchup
- 4 tbs green seasoning
- 1 carrot sliced diagonally
- 1 onion sliced
- 1 hot pepper chopped
- ½ cup scallion cilantro or parsley, finely chopped
- 1 red bell pepper julienned
- 2 plum tomatoes chopped
- 2 tsp salt
- 1 tsp black pepper
- 4 sprigs thyme
- 6 ochroes halved, optional
- 3 cups hot water or more as required
- To finish – 2 chopped pimento optional
Instructions
- Wash fish quickly using the juice of 1 lemon squeezed into a bowl of cold water, to remove freshness. Drain and pat dry with paper towels.
- Place fish in a bowl or resealable bag and season with green seasoning, salt and pepper. Marinate for a few hours or overnight in the fridge.
- When ready to fry, bring fish to room temperature. Heat 1 inch oil in a 12 inch skillet over medium heat. Lightly dust fish with flour, shaking off excess, and fry until golden brown on both sides, about 4-5 mins per side. Do not overcrowd pan and save the marinade from the bowl/bag. Remove fried fish to a paper towel lined tray or place on a rack over a sheet pan to drain excess oil.
- Heat oil in a separate heavy bottomed pot over medium heat. If you wish to use the same pot, once the oil is cool, pour out oil leaving 4 tbs.
- Optional Step: Add brown sugar and allow it to bubble, froth, darken(not black) and expand.
- Add ketchup, green seasoning, carrot, onion, hot pepper, parsley, bell pepper, tomatoes, salt and black pepper and cook for 3-5 mins, stirring.
- Add 3 cups hot water (or enough to cover fish), thyme sprigs, ochroes and reserved marinade. Bring to boil, reduce heat and simmer for 5 mins. Taste and season with more salt and pepper as required.
- Add fried fish, bring to a simmer and cover pot. Do not stir fish, using a spoon occasionally pour sauce over fish. If the sauce is not enough, add more hot water and continue to mix using a pouring motion to baste the fish. Simmer for 5-7 minutes until the sauce thickens slightly.
