Bahamian Stew Fish with Coconut Milk
A comforting and flavorful stew featuring tender chunks of white fish simmered in a rich, creamy coconut milk broth with aromatic vegetables and spices. A staple in Bahamian households.
🧂 Ingredients
- 1.5 lbs White fish fillets(such as snapper, grouper, or mahi-mahi, cut into 2-inch chunks)
- 13.5 oz Coconut milk(full-fat, canned)
- 1 medium Onion(chopped)
- 1 medium Bell pepper(any color, chopped)
- 1 stalk Celery stalk(chopped)
- 3 cloves Garlic(minced)
- 14.5 oz Diced tomatoes(canned, undrained)
- 1/2 cup Vegetable broth
- 2 fresh Thyme sprigs
- 1 dried Bay leaf
- 1/2 small Scotch bonnet pepper(whole, for infusing flavor (optional))
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter or oil
- to taste Salt
- to taste Black pepper
- for garnish chopped Fresh parsley
👨🍳 Instructions
- 1
Pat the fish chunks dry and season generously with salt and pepper. Set aside.
- 2
In a large pot or Dutch oven, melt butter or heat oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- 5
Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the pot. Then, pour in the coconut milk and diced tomatoes (with their juice).
- 6
Add the thyme sprigs, bay leaf, and the whole scotch bonnet pepper (if using). Bring the mixture to a simmer, stirring occasionally.
- 7
Gently add the seasoned fish chunks to the simmering stew. Ensure the fish is mostly submerged. Reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the fish is cooked through and flakes easily. Avoid stirring too vigorously to keep the fish pieces intact.
- 8
Remove the thyme sprigs, bay leaf, and scotch bonnet pepper before serving. Taste and adjust seasoning with salt and pepper as needed.
- 9
Ladle the stew into bowls and garnish with fresh chopped parsley. Serve hot, typically with rice or Johnny cake.
💡 Pro Tips
- ✓For a thicker stew, you can add a bit more flour or let it simmer uncovered for a few extra minutes at the end.
- ✓If you prefer a spicier stew, you can mince the scotch bonnet pepper and add it with the garlic, but be cautious as they are very hot.
- ✓Ensure you use full-fat coconut milk for the creamiest texture and richest flavor.
🔄 Variations
- Add other vegetables like peas, carrots, or potatoes.
- Incorporate some shrimp or conch for added seafood variety.
- For a touch of acidity, stir in a tablespoon of lime juice just before serving.