Caribbean Fish Stew
November 23rd, 2018A Cozy Way to Prepare Your Wild-Caught Fish
There's nothing like a bowl of Caribbean fish stew to transport you to warmer climes during the colder seasons of the year. Made with plantains and yuca, our Caribbean fish stew recipe is hearty enough to be a standalone meal or alongside rice. These starchy ingredients soak up the flavors in the pot, adding to the richness of the meal, and also making it a wonderful dish to enjoy as leftovers.
How to Make Caribbean Fish Stew
The best part about making Caribbean fish stew is that there's no definitive recipe for it. There are, however, a few elements that give a fish stew some Caribbean flair. For one thing, coconut milk is a great base — rich and reminiscent of Caribbean cuisine. The addition of starchy veggies like plantain and yuca also is characteristic of Caribbean cooking. From there, a little lime and cilantro really round out the flavors and give the meal a sense of place.
You can calso turn the meal into a Caribbean seafood stew by adding shellfish to the pot. Try stirring in spot prawns or snow crab in the last few minutes of cooking until their cooked and warmed through.
Caribbean Fish Stew
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
40 minutes
Total time
50 minutes
Yield
4-6 servings
Ingredients
- 4 (6 oz.) portions wild-caught Alaskan fish, cut into large chunks
- 1½ tablespoons extra-virgin olive oil
- 1 cup tomato, chopped
- 1 red pepper, chopped
- 2 tablespoons tomato paste
- ½ cup onion, chopped
- 4 scallions, chopped
- 1 garlic clove, minced
- 1 cup of peas, fresh or frozen
- 1 pound yuca (may be frozen) or russet potato, diced
- 1 ripe plantain or 2 cups kabocha squash, sliced thick
- ½ tablespoon dried thyme
- 2 cups water
- 2 to 3 cups fish stock or vegetable stock
- ½ teaspoon vegetable bouillon
- ½ cup cilantro, chopped (or more to taste)
- 2 to 3 cans coconut milk (or more depending on how creamy you want it)
- Salt and pepper, to taste
- Diced avocado and more fresh cilantro leaves, for garnish
- Rice or quinoa, for serving
Instructions
1. In a large pot, heat olive oil over medium heat. Add the onion and scallions and sauté until onions are translucent, about 3 minutes.
2. Add red peppers, tomatoes, garlic, salt and ground pepper, tomato paste and cook for 5 more minutes until softened.
3. Add water and stock, yuca/potato, peas, plantain/kabocha and thyme. Reduce the heat to medium-low, cover, and cook for 10 minutes, stirring occasionally.
4. Add fish and cilantro. Cook for an additional 15 to 20 min or until the fish and yuca/potatoes are cooked.
5. Stir in coconut milk, then divide evenly among shallow serving bowls. Serve with rice or quinoa, cubed avocado and more fresh cilantro.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
