Updated date:

Jamaican Recipes: Brown Stew Fish

Carolee is a passionate writer with a love for learning and teaching. She is a published author, poet, blogger, and content creator.

The finished brown stew fish.

The finished brown stew fish.

If you have been following my recipes, you may have realized that Jamaicans like several things:

  • They like their meats with a bit of colour, preferably brown.
  • They like brown stewed stuff.
  • They like to use a lot of seasonings.
  • They like a lot of gravy and sauces with their meats.
  • I could go on and on . . .

This dish of brown stew fish is no different. If you read my brown stew chicken recipe, you will realize that this fish dish is prepared similar to the chicken dish except for a few variations.

What You Should Know About Jamaican Homestyle Cooking

I make the reference to homestyle cooking because there are those dishes that are prepared for restaurants or functions that cannot be classified as homestyle. The term homestyle refers to how the authentic Jamaican or the middle to lower-class or country people cook their meals.

If you visit Jamaica, in order to get the real flavour of the island, you need to become acquainted with someone living in the countryside, someone who cooks at home. Eating at a restaurant is all good, and the food tastes great, but unless it's a cook-shop where the working class operates a business, you will not get the real flavours that Jamaicans love. Eating at a five-star hotel will get you a gourmet-style Jamaican meal.

Fish for the stew.

Fish for the stew.

Cook Time

Prep timeCook timeReady inYields

15 min

1 hour

1 hour 15 min

3 servings

Ingredients

  • 3 serving-size fishes, scaled, gutted and cleansed
  • 1/2 large onion or 1 medium, sliced
  • 1 stalk scallion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1 green scotch bonnet
  • 1 tablespoon fish spice or your favourite meat spice, extra for making sauce
  • 1/2 teaspoon salt (optional)
  • 1 teaspoon black pepper
  • 1/2 cup vegetable oil, (or a little less)
  • 1/2 cup chopped tomato
  • OR 2 tablespoons catchup (optional)
  • OR 1 tablespoon tomato paste (optional)
  • 1 cup water

Instructions

  1. Your fish must be scaled and gutted. In a bowl, add about 2 tablespoons vinegar and 6 cups water. Rinse the fish, then pat dry.
  2. Cut each fish in half. This part is optional. You may choose to cook the fish whole as long as each fish is a serving size for one person. In my recipe, one person will have two pieces per serving.
  3. In a small bowl, combine your salt, black pepper and fish (or your favourite) spice.
  4. Season each piece of fish with the spice. Remember to open the gill and rub some spice inside the head and inside the belly area. You can marinate the fish if you like, but you can also cook them immediately.
  5. Heat your vegetable oil in a skillet on medium high until smoking.
  6. Add each piece of fish to the oil. Make sure there is room to manoeuvre the fish when turning, so I would suggest frying one or two pieces at a time. Fry fish on each side until brown.
  7. Set fish aside when fried and drain excess oil, leaving about three tablespoons. Add prepared garlic, onion, scallion, tomatoes (or tomato paste or catchup), extra spice (about a teaspoon) and thyme to oil. If you don't have tomatoes, use 1 tablespoon tomato paste or 2 tablespoons tomato catchup. On low flame, cover and let seasoning cook for two minutes, then increase flames and add water.
  8. Note: If using catchup, fry seasoning until catchup starts to stick to the pot, then add water.
  9. Return fish to pan with the green Scotch bonnet pepper and cover. Make sure the pepper is solid and not cut or open or the fish might be too spicy. Bring to a boil and reduce flames to medium low.
  10. Add salt to taste. The fish is done when sauce has thickened a bit.

In this recipe, I am using one of the species of grunt fish; I'm not sure exactly which one, though. We call all fish from this species 'grunt'.

We serve this dish with cooked brown rice, rice and peas, dumplings or what Jamaicans call ground provisions. These are yellow yams, white yams, taro, potatoes (both white or sweet) and cassava. Brown stew fish can also be served with a salad or steamed vegetables such as broccoli, cauliflower and carrot. Just about any staple can be had with this dish.

Enjoy the brown stew fish!

Enjoy the brown stew fish!

© 2012 Carolee Samuda

Comments

Carolee Samuda (author) from Jamaica on May 13, 2012:

Thanks Epi and I will check out Maria's hubs for sure. thanks for always leaving such warm and wonderful comments. I am happy but extremely busy. Thanks for checking in.

Lots of hugs

epigramman on May 13, 2012:

lovely hub Carolee - always a world class presentation and your writing always makes me hungry although I'm not necessarily referring to the food either - lol lol

Hope sincerely that you are well and happy - so nice to connect with you - now I feel my day is complete - and could you do this ep-man a favor and check out my buddy Maria's hubs - her name at the Hub is SCRITTOBENE - thanks for that - and sending you warm wishes and good energy from lake erie time 11:15am

Carolee Samuda (author) from Jamaica on May 12, 2012:

Thanks Rebecca, I am really honoured to be able to share our local dishes. I really appreciate the support.

Carolee Samuda (author) from Jamaica on May 12, 2012:

Thanks Marinade, nice having you visit.

Rebecca Mealey from Northeastern Georgia, USA on May 11, 2012:

Nothing like authentic food done by locals. We are blessed to have you share these delicious and nutritious recipes!

marinade for barbecue on May 11, 2012:

Thank you for sharing your work and impressions. I love your choices. http://www.cattleboyz.com/

Carolee Samuda (author) from Jamaica on May 11, 2012:

Om, you should definitely tell people you are Jamaican and when they ask you to prove it just tell them you love brown stew stuff...lol. I hope you like this!

Om Paramapoonya on May 11, 2012:

This recipe sounds like a must-try! Your wonderful photos made me so hungry. By the way, I also enjoy brown stewed stuff and like to use lots of seasoning, gravy and sauces on my food. Maybe I should start telling people that I'm Jamaican! lol

Carolee Samuda (author) from Jamaica on May 11, 2012:

Thank you Cassandra. Have a nice day.

Cassandra Goduti from Guilford, Connecticut on May 11, 2012:

It looks terrifically tasty.

Carolee Samuda (author) from Jamaica on May 11, 2012:

Thanks Green Lotus. This is a very popular way of cooking fish here in Jamaica. I hope you like it.

Hillary from Atlanta, GA on May 11, 2012:

Thanks for the introduction to cooking fish in brown sauce. It's a real twist for me but I like Jamaican food so I'll give it a try!

Carolee Samuda (author) from Jamaica on May 11, 2012:

Thanks Teaches. I was wondering if that section made sense at all...lol. That's my favourite plate!

Dianna Mendez on May 10, 2012:

Brown is good, especially when it comes to food. If I ever get to Jamaica, I will look for the cook-shops so that I can enjoy some real home cooking. Thanks for sharing this yummy dish recipe. By the way, your plate is really pretty (not brown, but still pretty).

Carolee Samuda (author) from Jamaica on May 10, 2012:

You are welcome. Please come back and rate me when you have tried it....hope you like it.

Jim Higgins from Eugene, Oregon on May 10, 2012:

Thanks Cardisa! Of the three, snapper is generally available this far North. We will be trying this!

Carolee Samuda (author) from Jamaica on May 10, 2012:

Mr. Xstatic, we normally use snapper, king fish steaks and parrots....yes I know we aren't supposed to be eating those because they keep the reef clean but they taste so good. I guess any firm flesh fish would do. No tuna or salmon. One fish should weigh about half a pound.

Jim Higgins from Eugene, Oregon on May 10, 2012:

Sounds and looks delicious! Do you use any certain kind of fish or anything that is available?

Carolee Samuda (author) from Jamaica on May 10, 2012:

Thanks Don, I hope you like it. We enjoyed some yesterday the man of the house ate it all...lol

Don Bobbitt from Ruskin Florida on May 10, 2012:

Great looking Recipe and I can't wait to give it a try. Thanks Cardisa for a wonderful looking entrée.