Jamaican Fish Stew
Yesterday I posted a team building event held at Auckland Seafood School and the dishes we made there was simply phenomenal I promised to post the recipe here. This Jamaican Fish Stew has a nice blend of creamy, tangy and spicy flavours coming from tomatoes, coconut milk and chillies. Fish used on the dish is also perfect for the sauce as the mild oily salmon and the firm and tasty snapper blends really well with the flavours.
This dish reminds me of the Brazilian Fish Stew (Moqueca de Peixe) as most of the ingredients are nearly similar perhaps because they are both from the same region, the big difference is that the Brazilian version is using a type of palm oil that gives it a distinct and unique flavour. Meanwhile on the other hand the Jamaican Fish Stew is also unique on its own the thyme, ginger and Worcestershire sauce sets it apart from the other fish stews that are cooked similarly.
The recipe below is the exact recipe they gave us at the cooking school, I don’t need to revise that perfect recipe so I will be sharing it as it is. Such a delicious dish and its best to enjoy it with a freshly cooked rice, pour the delicious sauce over the top then add some fish chunks, its heaven in a plate.
- 450 g market fresh white fish, skin off
- 450 g salmon fillet, skin off
- 3 cloves garlic, finely chopped
- 3 cm piece ginger, grated
- 2 sprigs thyme, chopped
- Small handful Italian parsley, chopped
- 2 tbsp fresh lime juice or use fresh lemon
- lime juice
- 1 onion, diced
- 1 red capsicum, diced
- 1 bay leaf
- ¼ tsp white pepper
- red chilli, diced
- 440 g can chopped tomatoes
- 2 tbsp Worcestershire sauce
- 1 cup coconut cream
- 1 cup fish stock
- 2-3 cups steamed rice, to serve
- 1-2 spring onions, finely sliced for garnish
- Finely mince or grate the garlic and ginger to a fine paste. Chop the thyme and parsley and add to the ginger/garlic paste. DIVIDE INTO TWO PORTIONS.
- Mix half of the paste(above)with lime juice and several pinches of salt. Cut the seafood into 2-3cm chunks and mix with the paste and lime juice. Set aside for approximately 10 minutes.
- Heat a large saucepan. Fry the diced onion and capsicum, when soft add remaining garlic and ginger paste, bay leaf, white pepper, and the diced chilli. Cook for a minute or so then add the canned chopped tomatoes and Worcestershire sauce. Cook for a couple of minutes until the tomatoes begin to break down and then add the coconut cream and fish stock. Simmer for a few minutes until the sauce begins to thicken.
- Add the marinated fish and the remaining marinade. Reduce the heat to barely a simmer and allow the fish to cook through without breaking the fish. Check the seasoning.
- Serve on rice and scatter chopped spring onions over to garnish.