Bahamian Stew Fish

Stew made with fried fish

Sometimes I skip frying the fish to avoid the excess oil or if I'm pressed for time.  

Ingredients:

• 2 – 3 lbs fish, cleaned and seasoned (we normally use grouper or snapper)
• 1/3 cup cooking oil
• ¾ cup flour
• 1 small onion, chopped
• thyme
• 2 tbsp tomato paste (optional)
• Salt & pepper to taste

Directions:

1. Partially fry fish until brown on both sides.
2. Heat oil in heavy frying pan/skillet, add flour and stir continually until brown. Take care that it does not burn.
3. Add onion, thyme & tomato paste (optional) and mix well.
4. Place in a pot of boiling water (about 6 cups).  Reduce heat and allow to simmer for about 15 – 20 minutes or until fish is properly cooked.
5. Serve with grits/ johnny cake / homemade bread.

Tip: When needed, I use a roux of 2 tbsp of flour and water to thicken the stew.  Be sure to use a strainer.

Stew made with non-fried fish