Coconut Stew Fish

Stew fish is a compliment to the stew chicken dish. This dish however, is much quicker to cook, which is great for high flavour fast dishes.

Ingredients

• Oil (1-2 tbsp)
• Yellow Onion (1 medium sliced)
• Garlic cloves (2-3 crushed or finely chopped)
• Parsley/Cilantro (1 handful chopped)
• Thyme (2-3 sprigs)
• Scotch Bonnet Pepper (1, optional)
• Bay Leaf (1)
• Lime juice (1 tbsp)
• White Fish (Bass, Haddock, Cod in large 2” pieces) (¾ - 1 kg)
• Coconut Milk (½ Cup)
• Water (1-2 cups)

NB You can add other vegetables to your hearts desire: Carrot, or tomotoes for instance.

Method

• Add oil to a large skillet on medium heat.
• Sautee the onions for one minute.
• Add the garlic and parsley/cilantro.
• Add the lime juice to deglaze the pan.
• Add thyme, and mix thoroughly.
• Add Coconut milk, and bring to a simmer.
• After a few minutes of simmering add fish, and mix carefully.
• Cover and cook for 3-5 minutes.

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Variant: Stew Fish with tomatoes

This is the same as above, but omitting the coconut milk, and replacing with 1 large tomatoe and 1 tbsp of tomatoe paste with ½ cup of water.

Additional Ingredients

• Tomato (1 large sliced)
• Tomato paste (1 tbsp)
• Water (½ Cup)
• Sugar (1 tsp)

Method

• Add oil to a large skillet on medium heat.
• Sautee the onions for one minute.
• Same as the base above, but sautee the tomates with the garlic and parsley/cilantro.
• Add tomato paste in place of the coconut milk.
  • Add sugar, helps cut some of the acidity of the tomatoes.
  • Add water and bring to a simmer.
• After 5-10 minutes of simmering add fish, and mix carefully.
• Cover and cook for 3-5 minutes.

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