Brown Stew Fish

— Rich, Savory, and Caribbean-Style

Caribbean Brown Stew Fish is a flavorful island classic made by frying seasoned fish until crispy, then simmering it in a rich brown stew sauce infused with fresh herbs, vegetables, and bold Caribbean seasonings. This method creates the perfect balance between crispy texture and savory sauce.

The sauce is built with aromatic ingredients like onion, garlic, scallion, thyme, pimento seeds, and Scotch bonnet pepper, complemented by sweet peppers, carrots, and a tangy-sweet blend of ketchup, wine, and sweet chili sauce. The result is a deeply flavorful dish that’s comforting, vibrant, and irresistibly delicious.

Whether served with rice, festival, ground provisions, or vegetables, Brown Stew Fish delivers authentic Caribbean flavor in every bite.

Recipe Details

• Servings: 4–6

• Prep Time: 15 mins

• Cook Time: 30 mins

Ingredients:

Fish:

• 4 lbs whole fish or sliced fish (scaled and cleaned)

• 1 teaspoon fish seasoning

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 Scotch bonnet pepper

• 2 scallion stalks

• 2 garlic cloves

• Vegetable oil (for frying)

For Cleaning:

• Vinegar

• Lemon

Brown Stew Sauce:

• 1 small onion, julienned

• 1 tomato, diced

• ½ tri-color sweet peppers (red, green, yellow), julienned

• 4 scallion stalks, chopped

• 4 garlic cloves, minced

• 1 Scotch bonnet pepper (optional)

• ½ teaspoon grated ginger or ginger paste

• 4 sprigs fresh thyme

• 6–8 pimento seeds, crushed

• 1 large carrot, julienned

• Okra (optional)

• 1 cup wine (Stone’s Ginger Wine) or water

• 1 tablespoon green seasoning

• 1 teaspoon all-purpose seasoning

• 1 teaspoon fish seasoning

• ¼ cup ketchup

• 1 tablespoon sweet chili sauce (optional)

• 1 tablespoon vinegar

• 1 teaspoon oyster sauce or soy sauce

• 1 tablespoon oil (coconut oil preferred)

Instructions:

Prepare the Vegetables:

• Wash and drain all vegetables.

• Julienne the onion and sweet peppers.

• Chop remaining seasonings and set aside.

Clean and Score the Fish:

• Scale, clean, and score the fish with crosswise cuts on both sides.

• Wash the fish with vinegar, lemon, and water.

• Pat dry with paper towels.

Season the Fish:

• Mix fish seasoning, salt, and black pepper in a small bowl.

• Coat the fish evenly, including the inside.

• Marinate overnight for best flavor, or refrigerate for 30–45 minutes.

Fry the Fish:

• Heat oil in a large pot over medium-high heat.

• Add scallion stalks, Scotch bonnet pepper, and garlic to infuse the oil.

• Fry the fish for 5–7 minutes on each side until golden and crispy.

• Remove and drain on paper towels.

• Leave about 2 tablespoons of oil in the pot.

Make the Brown Stew Sauce:

• Add onion, garlic, tomato, sweet peppers, scallion, carrot, thyme, Scotch bonnet, ginger, and pimento seeds to the pot.

• Sauté for 3–4 minutes until fragrant.

• Stir in wine, green seasoning, all-purpose seasoning, fish seasoning, ketchup, sweet chili sauce, vinegar, and soy sauce.

• Simmer for 3–4 minutes, adding water if needed and adjusting seasoning.

Simmer the Fish:

• Gently return the fried fish to the pot.

• Spoon the sauce and vegetables over the fish.

• Cover and simmer on low heat for 8–10 minutes.

Serve:

• Remove from heat and serve hot with your favorite sides.

💡 Chef’s Note:

Red snapper and lane snapper are ideal for this recipe, but fish steaks or fillets work just as well. Scoring the fish helps the seasoning penetrate deeper for maximum flavor. For best results, avoid stirring the fish too much to prevent breaking.

From my kitchen to yours, enjoy!
— Raina 🌿🍛🔥