Caribbean Fish Stew.

Caribbean fish stew and rice is a wonderful recipe that uses an every day stand by  (tinned salmon) in a unique way, and is so delicious my sons want it served every week. It is also a 30 minute meal, i.e. the whole meal takes about 30 minutes from start to finish. Tinned salmon will suddenly assume a role of much greater importance once you have tried this delicious stewed salmon recipe. This dish is known in different forms throughout the Caribbean in sometimes called stewed salmon Jamaica style, or brown stew salmon. It is very healthy, you could use brown rice or couscous. Stewing in the Caribbean context means one of two styles. The first is using melted and caramelised sugar first in the pot ( a good example of this is in our recipe Trinidad Pelau SEE LINK ), the other is just cooking with onions and sweet peppers and tomatoes and of course hot sauce such as Ooft! scotch bonnet.  This recipe could also be served with mashed potato or pasta.

INGREDIENTS TO SERVE 4

1 large tin pink or red salmon 450g or two smaller
2 fresh tomatoes cut up
half a 400gm tin of tomatoes
1 medium onion chopped
1 sweet pepper sliced
1 garlic clove chopped
1 tablespoon chopped parsley
¼ cup water
1 tsp. tomato paste

2 tsps. salt and 1tspn ground black pepper and1 tsp. sugar

METHOD – Caribbean Fish Stew

Put your rice on to boil. Meanwhile
1. Heat one tablespoon of oil in a wok or pan until hot and add the onion, garlic and peppers and sauté on medium heat until soft. Stir and add fresh chopped tomatoes and cook slow for a minute or two until these soften.
2. Meanwhile open salmon into a bowl and clean off the skin and bones keeping the liquid.
3. Add tinned tomatoes, pepper, salt, sugar, tomato paste,  salmon liquid, and water, then cook covered for 10 minutes.
4. Add salmon and parsley not stirring to much at this point to keep the salmon pieces whole. Taste and adjust seasoning if required. Continue to cook for another 5 minutes for flavours to meld.

Serve Caribbean Fish Stew with white basmati or jasmine rice, accompanied by
Cucumber sliced and seasoned with salt pepper and lemon juice, plus if you have any some coriander chopped…and of course Ooft! Hot Pepper Sauce. You can buy Ooft! Scotch Bonnet by clicking the button below

Caribbean Fish Stew

Tinned salmon cooked in the Caribbean way a transformational dish that will become a family favourite

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Caribbean

Servings 4

Calories 250 kcal

Ingredients

  

• 1 large tin pink or red salmon 450g plus one smaller tin, drained (keep liquid for sauce) remove bones and most skin
• 2 tomato chopped
• 1/2 400g tin tomato
• 1 Onion sliced
• 1 clove garlic minced
• 1/2 cup parsley chopped
• 1 tsp tomato paste
• 1 tsp salt, sugar and 1.2 tsp black pepper

Instructions

 

• Put your rice on to boil.

  Meanwhile

  1. Heat one tablespoon of oil in a wok or pan until hot and add the onion, garlic and peppers and sauté on medium heat until soft. Stir and add fresh chopped tomatoes and cook slow for a minute or two until these soften.

  2. Meanwhile open salmon into a bowl and clean off the skin and bones keeping the liquid.

  3. Add tinned tomatoes, pepper, salt, sugar, tomato paste,  salmon liquid, and water, then cook covered for 10 minutes.

  4. Add salmon and parsley not stirring to much at this point to keep the salmon pieces whole. Taste and adjust seasoning if required. Continue to cook for another 5 minutes for flavours to meld.

Notes

Serve Caribbean Fish Stew with white basmati or jasmine rice, accompanied by
Cucumber sliced and seasoned with salt pepper and lemon juice, plus if you have any some coriander chopped…and of course Ooft! Hot Pepper Sauce. 

Keyword brown cooked salmon, caribbean fish stew, stewed salmon