Brown Stew Fish

Jamaican brown stew fish is the pan ultimate fish dish that you have been waiting for. Fresh fish is seared and cooked down in a rich yard style gravy,  so flavoursome and finger licking good. Great to pair with rice or ground provisions.

Brown stew is rich, tasty and even more tasty believe me.  Even if you don't like fish I'm guaranteed to win you over with this Jamaican fish dinner.

I'm so excited to share this recipe with you, this is one of the popular Jamaican fish recipes. If you have been to the beautiful island of Jamaica or eaten at a restaurant/take away then you will know this dish quite well it's stewed like this Caribbean Stew Fish 

This recipe is the big sister to my infamous Jamaican Brown Stew Chicken and my Brown Stew Turkey Neck recipe. Another cuisine that seems to be dominating social media. If you've tried that recipe than you need to try the fish counterpart because it is just as good.

In case you aren't in the know, brown stew fish is where the fish of your choice, snapper is preferred or other variations like parrot, king fish, hake etc....can be used too are shallow fried until seared then a rich gravy made consisting of herbs, spices and vegetable is made to accompany the fish.

The browning aspect comes from searing the fish in the initial stages of the cooking process and also adding some browning sauce to give the gravy a dark hue although some people use soy(a) sauce or omit this step by using another technique.

I typically brown my meat with the sauce like I did in my Oxtail Stew and my Stew Beef dinner or caramelize sugar is a great alternative if browning isn't accessible.

Nevertheless, this stew fish is great to have during any day of the week but nothing beats serving it to your family for Sunday dinner paired with rice and peas.

Each family has their own unique spin and adaptation of this dish, you can make it as spicy or as mild as you like.

Love fish? Don't forget to checkout my Caribbean fish roundup where I am showcasing some of the best fish dishes.

How to make Brown Stew Fish

• Use your hands to add the fish seasoning, black and pink salt to the slashes that you made in the fish. Coat each fish evenly (add more seasoning if required)
• Grab a large non stick frying pan/skillet and heat the oil until it is hot.
• Add the fish to the frying pan, reduce the heat to medium and sear (brown) both sides (this will take several minutes depending on the size of your fish)
• Drain off the oil and wipe out any excess crumbs from frying the fish
• Return the pan to the stove, on medium heat then add 2tablespoon of oil then add the onion, garlic, bell peppers, carrot scallion, pimento, thyme, scotch bonnet and tomato paste and stir for 2-3 minutes
• Pour in the water and mix in the browning sauce and sprinkle in about 1 teaspoon of fish seasoning
• Finally add the fish and place the butter on top of the fish so it melts in.
• Reduce the heat to low, cover and simmer for 10 minutes (baste the fish a few times so the gravy can absorb the fish)
• Do a taste test, adjust if needed before serving

Serving suggestions

• Rice and Peas: This the most popular choice and great to have by default on a Sunday for dinner instead of stewed chicken
• Jamaican Steamed Cabbage: My most popular recipe to date, who doesn't love some Caribbean styled cabbage
• Yam Mash: A mash version of whole yam which pairs well with this fish
• Brown rice: Not a fan of rice and peas? No problem, try this instead.
• Roast Breadfruit: You can't go wrong with some slices of roasted breadfruit

Why does the gravy taste bitter?

One key trigger for this is overusing the browning sauce. If you have used my homemade recipe then this shouldn't  happen.

The storebrought kind is more concentrated and stronger in taste, if you are using that one then DON'T use 1 ½ tablespoon you will need to adjust to about 1 teaspoon instead. Once you have added the browning, do a taste test.

Why do you recommend tomato paste and not fresh tomato?

Tomato paste is thick in consistency, if you want a thick gravy it is important to use this.

Notes and tips

• There is no need to marinate the fish for several hours or overnight, you can season the fish and cook immediately or leave it to rest for up to a hour if you wish.
• I used my homemade seafood seasoning as opposed to the store brought stuff.
• In respect to frying the fish, use the amount of oil necessary. I'm not an advocate for deep frying so I use as little oil as possible but use what works for you.
• Some people add okra or Okra Rice to their stew fish, include those if you want to.
• I used a generous amount of my homemade browning sauce, if you are using the store brought kind then you might need to use about 1 teaspoon to yield the same results.
• Make sure to really coat the fish with seasoning, the slashes and interior of the fish.
• Use any meaty fish you want, tails and/or head work too!!
• Do a taste test of the gravy as you cook it to adjust the seasoning if needed
• If you don't care for spiciness, don't include the scotch bonnet or use the skin (no membrane)

Drink recipes to try

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Brown Stew Fish

Jamaican brown stew fish is the pan ultimate fish dish that you have been waiting for. Fresh fish is seared and cooked down in a rich yard style gravy,  so flavoursome and finger licking good. Great to pair with rice or ground provisions.

4.88 from 8 votes

Print Pin Rate

Course: Main Course

Cuisine: Jamaican

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 2 people

Calories: 678kcal

Author: Charla

Ingredients

For the fish

• ▢ 2 whole fish of your choice snapper, parrot etc...
• ▢ 1 ½ tablespoon fish seasoning see notes for recipe link
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon pink salt

For the brown stew gravy

• ▢ ½ red bell pepper sliced
• ▢ ½ orange bell pepper or green will do
• ▢ 1 medium carrot julienne
• ▢ 1 ½ tablespoon homemade browning sauce see notes for recipe (use less if you aren't using my recipe, see notes)
• ▢ 8 sprigs thyme
• ▢ 8 pimento berries
• ▢ 1 onion sliced
• ▢ 2 scallion sliced
• ▢ 4 garlic cloves chopped
• ▢ 3 tablespoon tomato paste important for yielding a thick gravy
• ▢ 2 tablespoon dairy free butter
• ▢ 1 teaspoon fish seasoning see notes
• ▢ olive oil as needed for frying
• ▢ 1 ½ cup hot water

Instructions

• Use your hands to add the fish seasoning, black and pink salt to the slashes that you made in the fish. Coat each fish evenly (add more seasoning if required)
• Grab a large non stick frying pan/skillet and heat the oil until it is hot
• Add the fish to the frying pan, reduce the heat to medium and sear (brown) both sides (this will take several minutes depending on the size of your fish)
• Drain off the oil and wipe out any excess crumbs from frying the fish
• Return the pan to the stove, on medium heat then add 2tablespoon of oil then add the onion, garlic, bell peppers, carrot scallion, pimento, thyme, scotch bonnet and tomato paste and stir for 2-3 minutes
• Pour in the water and mix in the browning sauce and sprinkle in about 1 teaspoon of fish seasoning
• Finally add the fish and place the butter on top of the fish so it melts in.
• Reduce the heat to low, cover and simmer for 10 minutes (baste the fish a few times so the gravy can absorb the fish)
• Do a taste test, adjust if needed before serving

Notes

• There is no need to marinate the fish for several hours or overnight, you can season the fish and cook immediately or leave it to rest for up to a hour if you wish.
• I used my homemade seafood seasoning as opposed to the store brought stuff.
• In respect to frying the fish, use the amount of oil necessary. I'm not an advocate for deep frying so I use as little oil as possible but use what works for you.
• I used a generous amount of my homemade browning sauce, if you are using the store brought kind then you might need to use about 1 teaspoon to yield the same results.
• Make sure to really coat the fish with seasoning, the slashes and interior of the fish.
• Use any meaty fish you want, tails and/or head work too!!
• Do a taste test of the gravy as you cook it to adjust the seasoning if needed
• If you don't care for spiciness, don't include the scotch bonnet or use the skin (no membrane)

Nutrition

Calories: 678kcal | Carbohydrates: 26g | Protein: 96g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 167mg | Sodium: 1794mg | Potassium: 2525mg | Fiber: 6g | Sugar: 12g | Vitamin A: 8216IU | Vitamin C: 105mg | Calcium: 256mg | Iron: 4mg

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