Bahamian Coconut Fish Stew

Ingredients

• 500g (1.1 lb) white fish fillets, such as snapper or grouper 500g (1.1 lb) white fish fillets, such as snapper or grouper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, bell pepper, tomatoes, garlic, Scotch bonnet pepper, thyme, and allspice. Sauté until the vegetables are softened and fragrant.
2. 2.
   Add the coconut milk and fish or vegetable broth to the pot. Stir well to combine.
3. 3.
   Gently place the fish fillets into the pot, ensuring they are submerged in the liquid. Season with salt and pepper to taste.
4. 4.
   Bring the stew to a simmer and cook for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld together.
6. 6.
   Serve the Bahamian Coconut Fish Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. If snapper or grouper is not available, you can use any firm white fish.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier stew, leave the seeds in the Scotch bonnet pepper. Adjust the amount according to your heat preference.
• Serve the stew with a squeeze of fresh lime juice for a tangy twist.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot and simmer until thickened.
• Feel free to add other vegetables like okra or carrots for added flavor and nutrition.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Bahamian Coconut Fish Stew hot in individual bowls. Garnish with fresh cilantro for a pop of color and freshness. Accompany the stew with steamed rice or crusty bread to soak up the delicious coconut broth.

Presentation advice

To enhance the presentation, place a whole fish fillet on top of each bowl of stew and sprinkle some additional fresh herbs, such as parsley or chives, for an elegant touch. Serve the stew in colorful ceramic bowls to showcase the vibrant colors of the dish.