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BLANK » Recipe Index » Caribbean Dishes

Brown Stew Fish

July 12, 2020 by Charla 16 Comments

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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.

stewed fish on a plate with rice

Brown stew anything especially fish is rich, flavoursome 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.

close up of the fish

I'm so excited to share this recipe with you, this is one of the more 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 then 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 is made consisting of herbs, spices and vegetables 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

steps 1-8 seasoning and making the stew fish

  • Use your hands to add the fish seasoning, black pepper 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 2tbsp 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
  • Coconut Dumpling: Tried this combination and you will never look back!

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 storebought 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 with no additives, 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 bought 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 bought 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)

stewed fish with rice and a drink

Drink recipes to try

  • Soursop Punch
  • Sea Moss Drink
  • Jamaican Ginger Beer
  • Tamarind Juice
  • Jamaican Carrot Juice

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

fish on a plate

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.
4.85 from 13 votes
Print Pin Rate
Course: Main Course
Cuisine: Jamaican
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 2 people
Calories: 678kcal
Author: Charla

Ingredients

For the fish

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

For the brown stew gravy

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

Instructions

  • Use your hands to add the fish seasoning, black pepper 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 2tbsp 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 bought 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 bought 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
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

More Caribbean Dishes

  • 2 glasses of mauby with ice
    Homemade Mauby Drink (Caribbean Bark Beverage)
  • 2 snapper with yuca and oranges garnished
    Baked Snapper (Mojo Style)
  • 2 sea bream on a platter
    Sea Bream Recipe (Air Fried)
  • 2 cups and a bowl of souse
    Chicken Foot Souse

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Granrappa says

    April 09, 2023 at 12:42 am

    4 stars
    Never thought bout the tomatoe paste… great idea, lovely colour!
    Instruction simple, easy to follow.

    Reply
    • Charla says

      April 09, 2023 at 3:32 pm

      Thank you so much.

      Reply
  2. Lady D says

    February 28, 2021 at 10:42 pm

    5 stars
    This meal was the bomb. Easy to follow and a reason to stay in the kitchen on a Sunday afternoon listening to some gospel and getting lost in the fragrant aromas. Yes yes! Brown stew fish. Jamaican steamed cabbage. And it's additional piece and rice of course. Delish

    Reply
    • Charla says

      March 01, 2021 at 11:11 am

      Hi Lady D, sounds like you had quite a feast and Im so glad you enjoyed the recipe.

      Reply
  3. Sarah says

    January 03, 2021 at 9:21 pm

    4 stars
    I love Jamaican dishes and with the lockdown in the UK I have been making my own meals which I would normally buy as a takeout or dine at a restaurant. It was a very nice dish, my only gripe was it needed less of the homemade browning, I thought it was really strong and I had to put sugar and extra fish seasoning to get rid of the strong flavour of the browning. Luckily it worked and everyone including my 3 year old enjoyed the meal. Would definitely make it again. I probably won’t make the browning again as the smell of burnt sugar really did engulf my house despite having the kitchen door closed and the windows opened, lol. But it was definitely an experience making it.

    Reply
    • Charla says

      January 03, 2021 at 9:51 pm

      Hi Sarah, Thank you for your feedback. The homemade browning is quite strong. In future, you can fall back on the storebrought browning as a means to continue making any of my recipes that contain that ingredient. I'm just happy it worked out for you and your loved ones.

      Reply
  4. Cathleen @ A Taste of Madness says

    July 12, 2020 at 4:46 pm

    5 stars
    This looks amazing!! Also, such great tips. Thank you for this recipe!!

    Reply
    • Charla says

      July 12, 2020 at 4:47 pm

      No problem Cathleen

      Reply
  5. Angela says

    July 12, 2020 at 2:59 pm

    5 stars
    What an incredible recipe! I love eating fish this way. And the pairing with rice and beans is perfection. Thanks so much for sharing.

    Reply
    • Charla says

      July 12, 2020 at 4:46 pm

      You are welcome Angela!!

      Reply
  6. Bintu | Recipes From A Pantry says

    July 12, 2020 at 2:46 pm

    5 stars
    I am a big fish lover and this sounds absolutely divine! I can't wait to give it a try!

    Reply
    • Charla says

      July 12, 2020 at 4:47 pm

      Thanks Bintu and enjoy!!

      Reply
  7. Aimee Mars says

    July 12, 2020 at 12:36 pm

    5 stars
    I've had so many dishes on my visits to Jamaica but never tried the brown fish stew. I've also been wanting to try cooking whole fish lately so this looks like the perfect recipe to start with. I'm excited to try it!

    Reply
    • Charla says

      July 12, 2020 at 12:37 pm

      Thanks Aimee. I hope you do give it a try!!

      Reply
  8. David says

    July 12, 2020 at 12:20 pm

    5 stars
    Looks delicious! I eat a fair amount of fish but haven't tried making whole fish preparations like this. I have been to Jamaica but didn't get much beyond jerk chicken! The rice and peas side looks awesome, going to try that too.

    Reply
    • Charla says

      July 12, 2020 at 12:21 pm

      Thank you so much David. If you liked jerk then I'm sure you will love brown stew fish.

      Reply
4.85 from 13 votes (5 ratings without comment)

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Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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