Jamaican Fish Stew
Jamaican Fish Stew
This Jamaican fish stew is just delicious and very easy to make. This coconut milk soup is great on a cold day. If you don’t want to use tilapia, you can use snapper, mackerel, or even salmon.
Servings: 4
Ingredients
- 1.5 lbs tilapia fillets
- 2 tbsp vegetable or canola oil
- 1 bay leaf
- 1 tsp creole seasoning
- 1/2 medium onion diced
- 1 tbsp minced garlic
- 1 tomato diced
- 1 tsp thyme
- 2 cups coconut milk
- 1 tsp smoked paprika
- 1/2 tsp white pepper
- 3 whole habaneros
Instructions
- Cut the tilapia into chunks. Set aside.
- In a large skillet over medium heat, add cooking oil. Sauté onions, garlic, bay leaf, thyme, and habaneros for 1 minute.
- Add in the smoked paprika, tomato, and white pepper. Cook for a couple of minutes.
- Stir in the coconut milk. Simmer for 10 minutes.
- Add in the tilapia and creole seasoning. Simmer for another 10 minutes or until desired consistency.
- While you’re waiting for the stew to finish, go and chief down a fatty quick. Serve over rice.
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