Stew Fish II

After doing the first stew fish recipe, one person reminded of the second method of stewing fish here in Trinidad and Tobago. This stew fish recipe requires you to fry the fish first before immersing it in the sauce: a method I know most Trinis are accustomed to.

Which Stew Fish Do You Prefer?

In fact this is the stew fish recipe I think, may be the more common one on the island, since some people may not have wanted their fish “wet” with the sauce while the stew fish was being made. Well, at least that’s how it was at home for us!… I remember when my mother made this, one of my sisters never liked her fish “wet” but preferred the fish fried and the sauce drizzled over the rice separately.

I believe this method of stewing fish may have come out of necessity based on preferences and trying to satisfy individual tastes in the home. So how do you like your stew fish? For me it is based on my mood and probably the type of fish I’m stewing. For meatier fish like carite and king fish I would certainly have it immersed in the sauce after frying.

Anyway, I hope you enjoy this second method of stewing fish trinistyle. And of course if you don’t like your fish “wet” you could always make the sauce separately. Here’s Stew fish trini style. Enjoy!

Stew Fish Recipe

STEW FISH

Ingredients:

3/4 lb fish fillets (you can use any fish you like)
1 lime
1 sprig celery, chopped
1 small onion, chopped
2 cloves garlic, chopped
9 leaves chadon beni, chopped
3 pimento peppers, chopped (divided)
1 tsp salt
2 tomatoes, chopped
1/2 sweet pepper, chopped
Approx. 3/4 cup flour for dusting
1 tsp grated ginger
1 cup water
2 tbsp tomato paste
1 tbsp sugar (optional)

Direction:

Wash the fillets in water with the juice of the lime added. Season with celery, onion, pimento peppers, chadon beni, garlic and salt. Marinate for an hour. Scrape off most of the seasoning and set aside

Dust the fish with flour.

Fry until golden brown and drain on paper towels.

Saute the seasoning that was set aside together with the ginger for one minute.

Add the tomatoes and sweet pepper and saute for 1 minute.

Add tomato paste, sugar (this is optional) and 1 cup of water.

Add the fried fish and let simmer for 1 minute.

Note: Try not to break up the fish while simmering.

The finished stew fish.

Well I hope that wasn’t too mouthwatering for you 🙂 See you soon with another trini recipe.

Ah gone!

Don’t forget to leave your comments about this stew fish recipe.

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Stew Fish II

Course Seafood

Cuisine creole, Fusion

Prep Time 1 hour hour 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 3

Author Felix

Ingredients

• 3/4 lb fish fillets you can use any fish you like
• 1 lime
• 1 sprig celery chopped
• 1 small onion chopped
• 2 cloves garlic chopped
• 9 leaves chadon beni chopped
• 3 pimento peppers chopped (divided)
• 1 tsp salt
• 2 large tomatoes chopped
• 1/2 sweet pepper chopped
• Approx. 3/4 cup flour for dusting
• 1 tsp grated ginger
• 1 cup water
• 2 tbsp tomato paste
• 1 tbsp sugar
• Oil for frying

Instructions

• Wash the fillets in water with the juice of the lime added. Season with celery, onion, pimento peppers, chadon beni, garlic and salt. Marinate for an hour. Scrape off most of the seasoning and set aside.
• Dust the fish with flour. Fry until golden brown and drain on paper towels. Saute the seasoning that was set aside together with the ginger for one minute. Add the tomatoes and sweet pepper and saute for 1 minute.
• Add tomato paste, sugar and 1 cup of water. Add the fried fish and let simmer for 1 minute. Serve over rice.

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