Jamaican Brown Stew Fish

• Seafood

  • 2 Red snapper, whole

• Produce

  • 2 Bell peppers, orange
  • 1 tbsp Garlic
  • 1 tbsp Ginger, ground
  • 3 Scallion
  • 3 sprigs Thyme, fresh
  • 1 tbsp Thyme, ground
  • 2 Yellow onions, small

• Condiments

  • 1/2 cup Ketchup
  • 1/2 cup Soy sauce

• Baking & Spices

  • 1 tbsp Cayenne pepper
  • 2 tbsp Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Oil
  • 2 tbsp White vinegar

• Dairy

  • 1 tbsp Butter

• Liquids

  • 2 cups Water

• Other

  • 1 tsp Browning (optional

Found on eatmorefoodproject.com

Description

Ingredients

• 2 whole red snapper, gutted and de-scaled
• 2 small yellow onions, cut into rings
• 2 orange bell peppers, thinly sliced
• 3 scallion, cut into large pieces
• 1 tbsp garlic, minced
• 2 tbsp flour
• 2 cups water
• ½ cup oil
• 1 tbsp butter
• 3 sprigs fresh thyme
• ½ cup ketchup
• ½ cup soy sauce
• 2 tbsp white vinegar
• 1 tbsp ground thyme
• 1 tbsp ground ginger
• 1 tbsp cayenne pepper
• 1 tsp browning (optional)
• Salt and pepper

Directions

• Chop the onions, peppers, scallion and garlic.
• In a small bowl, mix together the flour and water. Put the flour into the bowl first and then slowly add water while stirring so that the flour doesn’t end up in clumps.
• Cut the snapper into large pieces. I remove the side and top fins with kitchen shears and cut each fish into 3 pieces: head, body and tail.
• Add oil to a nonstick pan and heat on medium high heat.
• Gently fry each piece of fish for 1 minute per side, until slightly brown.
• In a large pot on medium heat, sauté the onions, peppers, scallion and garlic in butter for 5 minutes, until onion is slightly translucent.
• Add all of the remaining ingredients to the large pot, including the flour and water mixture.
• Snuggle the fish into the pot.
• Cover and cook on medium heat for 15 minutes, flipping fish over halfway through.
• Season to taste with a little salt and pepper.

Nutrition