Creole Fish Stew

Name: Creole Fish Stew
Prep time: 40 min
Total time: 40 min
Yield: Serves 4–6
Cuisine: Jamaica
Ingredients: 450 g/1 lb cooked crab, opened, cleaned and then broken into pieces, or four small cooked land crabs; 450 g/1 lb cooked crab, opened, cleaned and then broken into pieces, or four small cooked land crabs; 350 ml (12 fl oz) coconut milk; 4 tbsp finely chopped fresh coriander; 4 tbsp finely chopped fresh parsley; 900 g/2 lb mahi-mahi or firm fish fillets, skinned and cut into chunks; 900 g/2 lb mahi-mahi or firm fish fillets, skinned and cut into chunks; 1 sweet red pepper, de-seeded and cut into strips; fresh coriander sprigs, to garnish; salt and pepper; salt and pepper; 4 spring onions, trimmed and chopped finely; 2 garlic cloves, chopped finely; 1 hot pepper, de-seeded and chopped finely; 2 x 400 g cans of tomatoes, strained with the juice reserved; 2 tbsp oil; 1 large onion, chopped finely

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
40 min

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This delicious stew is simple to make and very versatile. You can use any firm-fleshed fish and different shellfish, according to what is available at the time.

Ingredients

2 tbsp oil
1 large onion, chopped finely
4 spring onions, trimmed and chopped fine

Americas
Jamaica
Pescatarian
Caribbean
Gluten-free

Method

Heat the oil in a medium-sized heavy-based frying-pan, add the onion, spring onions, garlic and hot pepper and fry for 5 minutes over moderate heat.
Add the tomatoes and sweet pepper and cook for a further 5 minutes.
Lay the chunks of fish in the pan and spoon over the vegetables. Sprinkle over the parsley and coriander and season to taste with salt a