Fish Stew Recipe

The Caribbean Is One Nation.

There are dozens of ways to prepare Caribbean fish stew. Each island does it a bit differently. We hope you enjoy this one.
Hands on time: 20 mins Total Time: 30 mins Yield: Makes four servings

Ingredients

• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons salt, divided
• 3/4 pound Alaskan salmon fillet, skin removed and cut into 2-inch pieces
• 3/4 pound red snapper fillet, skin removed and cut into 2-inch pieces
• 3 tablespoons olive oil, divided
• 1 medium onion, thinly sliced (about 1 1/2 cups)
• 1 red bell pepper, cut into 3/4-inch pieces (about 1 cup)
• 2 teaspoons fresh thyme leaves
• 2 garlic cloves, minced
• 1 jalapeño pepper, minced
• 1 (13.5-ounce) can coconut milk
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1/4 cup coarsely chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice
• Garnish: fresh cilantro

How to Make It

Step 1

Combine black pepper, red pepper, cumin, and 3/4 teaspoon salt in a small bowl. Sprinkle salmon and snapper on both sides with spice mixture. Heat 1 1/2 tablespoons oil in a large nonstick skillet over high heat. Add fish, and cook 2 minutes or until browned.

Step 2

Heat remaining 1 1/2 tablespoons oil in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 6 minutes or until vegetables soften. Add coconut milk, tomatoes, and remaining 3/4 teaspoon salt; bring to a simmer. Add fish; cover and simmer 3 minutes or until fish is cooked. Gently stir in cilantro leaves and lime juice. Garnish, if desired.

www.myrecipes.com/recipe/caribbean-fish-stew