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 pound fish ( I used Carite but King fish can be used also)
1 tablespoon 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 tablespoons tomato paste
3 tablespoons oil
1 tablespoon golden ray margarine or butter
1½ cup water (divided)
Wash the fish with the lemon and drain. Season with green seasoning, garlic, onion, tomatoes, pimento peppers, big leaf thyme, salt, paprika and parsley.
Heat the oil over a medium flame. While the oil is heating, scrape the seasoning from the fish and set aside. Add the seasoning and sauté for about 2 minutes.
Add the fish and let it steam for 1 minute. Add half cup of water and cover the pot. Allow to cook until tender ( about 10 minutes)
Note: Try not to turn the fish too much while cooking to avoid breaking it up.
The fish looks good now! Add the golden ray margarine.
The fish is cooked but now we have to make the sauce.
Add the tomato paste and 1 cup of water. Allow to simmer for about two minutes. Adjust salt if necessary.
I had my stew fish with some provision: a piece of yam, cassava and a piece of plantain. Delicious!
Before I go this is what I'm planning for Today's (Good Friday) Menu.
My Good Friday Menu:
- Parsley Cassava ( haven't done that one yet! )
- Stuffed Baigan ( this one too!)
- Baked fish
- Green salad
That was a meal and a half! Talk 'bout flavour! '
Stew Fish FAQs:
- How do you remove the scales from fish? First, wash the fish in cold running water. Under the running water, scrape the skin with a knife. the scales will come out. A neater idea, is to scrape the fish while you hold it in a plastic bag.
- How do I keep the fish from sticking to the pan? As long as you follow the recipe, fist cooking the vegetables and then laying the fish on top of the vegetables, you should not have this problem.
- How do I prevent the fish from falling apart while it is cooking? Keep the skin on the fish and do not over cook the fish.
Well I hope you all enjoy your Good Friday. More recipes to come. Yes, I still have the cold but I promised someone this recipe from my facebook fanpage for Good Friday and I do keep my promises.
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.
- 1 lb fish I used Carite but King fish can be used also
- 1 tablespoon green seasoning
- 2 cloves garlic chopped
- 1 lemon
- 1 small onion chopped
- 2 large 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 tablespoon tomato paste
- 3 tablespoon oil
- 1 tablespoon golden ray margarine
- 1 ½ cup water divided
- Wash the fish with the lemon and drain. Season with green seasoning, garlic, onion, tomatoes, pimento peppers, big leaf thyme, salt, paprika and parsley. Allow to marinate for at least 1 hour.
- Heat the oil over a medium flame. While the oil is heating, scrape the seasoning from the fish and set aside. Add the seasoning and saute for about 2 minutes.
- Add the fish and let it steam for 1 minute. Add half cup of water and cover the pot. Allow to cook until tender ( about 10 minutes).
- Note: Try not to turn the fish too much while cooking to avoid breaking it up. Add the golden ray margarine.
- The fish is cooked but now we have to make the sauce. Add the tomato paste and 1 cup of water. Allow to simmer for about two minutes. Adjust salt if necessary.