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Jamaican Fish Stew 1

Jamaican Fish Stew

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Jamaican


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
  • Salt
  • 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
  • 23 cups steamed rice, to serve
  • 12 spring onions, finely sliced for garnish


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve on rice and scatter chopped spring onions over to garnish.