Stew fish is a popular way of cooking fish here in Trinidad and Tobago. Unlike the Jamaican Brown Stew fish, ours tend to be more on the red side because of the tomatoes and tomato paste etc. Seeing that we’re in the Lenten season this fish recipe is even more popular and today, being Good Friday and all, I know that a lot of homes would be preparing this together with provision and other sides for the Good Friday meal.
The Preferred Fish For A Stew fish
When we’re stewing fish we use more of the meatier types of fish like King fish ( like what we caught off Saut d’Eau), Carite and Cavali. They are not that bony either, thus making them prime candidates for this stew fish recipe. This particular method stewing fish of is just one of the ways I know of. The other way involves frying the fish before placing it in the sauce.
Looks like I would have to show you all that other method to stew fish in another post. But, for today’s stew fish recipe I will be showing you all, the steam method where the fish is steamed in its own juices with the sauteed seasonings to lock in the flavour and then the ….
I’m talking too much, time to cook some stew fish trini style!
Stew Fish Recipe
1 lb fish ( I used Carite but King fish can be used also)
1 tbsp green seasoning
2 cloves garlic, chopped
1 small onion, chopped
2 tomatoes, diced
1 sprig celery, chopped
1 pimento pepper, chopped
1 leaf big leaf thyme, chopped
1 dash paprika
1 dash parsley
salt to taste
2 tbsp tomato paste
3 tbsp oil
1 tbsp golden ray margarine
1 1/2 cup water (divided)
big leaf thyme, salt, paprika and parsley.
Note:Try not to turn the fish too much while cooking to avoid breaking it up.
Before I go this is what I’m planning for Today’s (Good Friday) Menu.
Parsley Cassava ( haven’t done that one yet! )
Stuffed Baigan ( this one too!)
Nice and simple don’t you think?
Anyhow, it’s three in the morning I need to sleep…….Yawn!
Ah gone! Enjoy your stew fish.