Fish Stew: The Versatile Dish That Always Delivers

Stew fish, stewed with tomatoes, is a popular way of cooking fish here in Trinidad and Tobago.

Growing up, my family had a strong tradition of making homemade sweets and candies. Every year, during harvest season, we would gather together and spend hours in the kitchen making our favorite treats. From fudge and toffee to caramel and fruit jellies, we had a wide variety of sweets to choose from. These homemade treats were always a hit with our friends and family, and we took great pride in sharing them with others. In recent years, it seems that the commercialization of candy has taken over, and the art of making homemade sweets has become a lost tradition.

However, I still hold onto the memories of my childhood and the joy that came with making and sharing these treats. While store-bought candy may be convenient and easily accessible, there is something special about the unique flavors and personal touch that homemade sweets bring. I believe that it is important to continue to pass down these traditions and keep the art of homemade candy-making alive for future generations to enjoy.

Prep Time: 1 hour 10 minutes 

Cook Time: 20 minutes 

Total Time: 1 hour 30 minutes 

Course: Seafood

Cuisine: Caribbean, creole

Servings: 4

Ingredients

• 1 lb fish I used Carite but King fish can be used also
• 1 tbsp green seasoning
• 2 cloves garlic chopped
• 1 lemon
• 1 small onion chopped
• 2 large tomatoes diced
• 1 sprig celery chopped
• 1 pimento pepper chopped
• 1 leaf big leaf thyme chopped
• 1 dash paprika
• 1 dash parsley
• Salt to taste
• 2 tbsp tomato paste
• 3 tbsp oil
• 1 tbsp golden ray margarine
• 1 1/2 cup water divided

Instructions

1. Wash the fish with the lemon and drain. Season with green seasoning, garlic, onion, tomatoes, pimento peppers, big leaf thyme, salt, paprika and parsley. Allow to marinate for at least 1 hour.
2. Heat the oil over a medium flame. While the oil is heating, scrape the seasoning from the fish and set aside. Add the seasoning and saute for about 2 minutes.
3. Add the fish and let it steam for 1 minute. Add half cup of water and cover the pot. Allow to cook until tender ( about 10 minutes).
4. Note: Try not to turn the fish too much while cooking to avoid breaking it up. Add the golden ray margarine.
5. The fish is cooked but now we have to make the sauce. Add the tomato paste and 1 cup of water. Allow to simmer for about two minutes. Adjust salt if necessary.

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Recipe © Simply Trini Cooking. All rights reserved

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Stew Fish

Prep Time1 hour hr 10 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Seafood

Cuisine: Caribbean, creole

Servings: 4

Calories:

Author: Felix (Simply Trini Cooking)

Ingredients

• 1 lb fish I used Carite but King fish can be used also
• 1 tbsp green seasoning
• 2 cloves garlic chopped
• 1 lemon
• 1 small onion chopped
• 2 large tomatoes diced
• 1 sprig celery chopped
• 1 pimento pepper chopped
• 1 leaf big leaf thyme chopped
• 1 dash paprika
• 1 dash parsley
• Salt to taste
• 2 tbsp tomato paste
• 3 tbsp oil
• 1 tbsp golden ray margarine
• 1 1/2 cup water divided

Instructions

• Wash the fish with the lemon and drain. Season with green seasoning, garlic, onion, tomatoes, pimento peppers, big leaf thyme, salt, paprika and parsley. Allow to marinate for at least 1 hour.
• Heat the oil over a medium flame. While the oil is heating, scrape the seasoning from the fish and set aside. Add the seasoning and saute for about 2 minutes.
• Add the fish and let it steam for 1 minute. Add half cup of water and cover the pot. Allow to cook until tender ( about 10 minutes).
• Note: Try not to turn the fish too much while cooking to avoid breaking it up. Add the golden ray margarine.
• The fish is cooked but now we have to make the sauce. Add the tomato paste and 1 cup of water. Allow to simmer for about two minutes. Adjust salt if necessary.