Stewed Fish | FoodieAtlas

Ingredients

2 pounds firm white fish fillets (such as snapper or grouper)
2 tablespoons vegetable oil
1 large onion (chopped)
2 cloves garlic (minced)
1 bell pepper (chopped)
2 tomatoes (diced)
1 Scotch bonnet pepper (sliced, optional for heat)
1 teaspoon thyme (fresh or dried)
1/2 teaspoon paprika
1/2 teaspoon allspice
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
1 cup water or fish stock
2 tablespoons tomato paste
1 large potato (peeled and sliced)
1 cup carrots (sliced)
1/2 cup green olives (sliced, optional)
1 tablespoon soy sauce (optional, for additional flavor)
Fresh parsley or thyme (for garnish)

Instructions

Prepare the Fish

Rinse the fish fillets and pat them dry with paper towels. Season with salt and black pepper. Set aside.

Sauté the Vegetables

Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the onion is soft and translucent.

Add Tomatoes and Seasonings

Stir in the diced tomatoes, Scotch bonnet pepper (if using), thyme, paprika, allspice, and a bit more salt if needed. Cook for about 5 minutes until the tomatoes are softened.

Combine Ingredients

Stir in the tomato paste and water or fish stock. Mix well. Add the sliced potatoes and carrots. Bring the mixture to a simmer.

Add the Fish

Carefully place the fish fillets into the simmering mixture. Spoon some of the sauce over the fish. Cover and cook for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

Finish

If using, stir in the sliced green olives and soy sauce. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley or thyme before serving.