Jamaican Fish Stew is a dish that can be prepared with any fish then combined with creamy, tangy and spicy flavours coming from tomatoes, coconut milk and chillies.
- 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
- 1/4 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.