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Stew Fish

Course Seafood
Cuisine Caribbean, creole
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 4
Author Felix (Simply Trini Cooking)


  • 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.