Bahamian-style Fish Stew

Ingredients

While the original Macher jhol is a Bengali fish curry with mustard paste and spices, the Bahamian-style Fish Stew takes inspiration from the flavors of the Bahamas. It incorporates tropical ingredients such as tomatoes, bell peppers, and Scotch bonnet peppers, which are not typically found in Bengali cuisine. The cooking technique and overall presentation of the dish also differ, as the Bahamian-style Fish Stew is a thick and hearty stew, whereas Macher jhol is a lighter curry. We alse have the original recipe for Macher jhol, so you can check it out.

• 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, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon allspice 1 teaspoon allspice
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) 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): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the sliced onion, bell pepper, garlic, and Scotch bonnet pepper. Sauté until the vegetables are softened.
3. 3.
   Stir in the diced tomatoes, thyme leaves, paprika, and allspice. Cook for a few minutes until the tomatoes start to break down.
4. 4.
   Pour in the fish or vegetable broth and bring to a simmer.
5. 5.
   Gently place the fish fillets into the pot and season with salt and pepper.
6. 6.
   Cover the pot and let the stew simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Bahamian-style Fish Stew hot, garnished with fresh cilantro.

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.
• Scotch bonnet pepper — Be cautious when handling Scotch bonnet peppers as they are very spicy. Wear gloves or wash your hands thoroughly after handling them.

Tips & Tricks

• For a spicier stew, leave the seeds in the Scotch bonnet pepper.
• Serve the stew with a side of white rice or crusty bread to soak up the flavorful broth.
• You can add additional vegetables such as okra or carrots to the stew for extra texture and flavor.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Bahamian-style Fish Stew hot in individual bowls. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the stew with a side of white rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation of the Bahamian-style Fish Stew, arrange the fish fillets on top of the stew in each bowl. Sprinkle some additional thyme leaves and paprika on the fish for an attractive touch. Serve the stew in colorful ceramic bowls to showcase the vibrant colors of the vegetables.