Jamaican Brown Fish Stew is a traditional Jamaican recipe for a classic stew of fish in a tomaot-based sotck with soy sauce, lime juice, vegetables and chillies that's coloured dark with gravy browning. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jamaican Brown Fish Stew.
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Ingredients:
900g fish fillets (or whole fish, gutted, scaled and cleaned)
Jamaican jerk seasoning
1 medium onion, sliced
4 spring onions, chopped
2 Habanero chillies, chopped (substitute Jalapeños for a milder taste)
4 small tomatoes, finely diced
1 tsp (heaped) freshly-grated ginger
garlic powder, to taste
1 sprig fresh thyme
salt and freshly-ground black pepper, to taste
1 maggi (or fish bouillon) cube
chilli powder, to taste
1 tbsp gravy browning
1 tbsp soy sauce
juice of 2 limes
600ml water
oil for frying
1 tbsp flour
1 tbsp (heaped) butter
Method:
Season the fish with a little jerk seasoning then heat a little olive oil in a pan and fry the fish until cooked through and golden (time will depend on the thickness of the fillets/fish). Drain on kitchen towels and set aside.
In the meantime, add a little oil to a large pot (use any oil left over from the fish) and use to fry the onions, tomatoes, chillies, ginger, garlic powder and thyme until the liquid has begun to evaporate and the onions and tomatoes are soft. Stir in the water, gravy browning, soy sauce, Maggi cube, lime juice and chilli. Bring to a boil then mix together the flour and butter until smooth then add this mixture a little at a time to the stock, whisking to combine.
Adjust the seasoning to taste then add the spring onion. Lower the heat to a simmer, cut the fish into pieces about 4cm across and add to the stew. Simmer gently for about 15 minutes over low heat. Serve hot on a bed of white rice and accompany with fried plantains.
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