Caribbean Fish Stew

Ingredients

• 1.5 lb white fish fillets (cod, mahi-mahi, or snapper), skinless
• ¾ lb large shrimp, peeled and deveined
• 1 can coconut milk (14 oz can)
• 1 can canned diced tomatoes (14.5 oz)
• 1 whole yellow onion, medium
• 4 whole garlic cloves
• 1 whole red bell pepper, medium
• 1 2-inch piece ginger, fresh, knob
• 1 whole scotch bonnet or habanero chile
• 1.5 cups chicken or vegetable broth
• 2 whole lime
• ½ cup fresh cilantro, roughly chopped
• 3 tablespoons olive oil

Instructions

1. 1

   Slice the onion from root to tip (through top and bottom) into 0.5-inch-thick slices, then separate into half-moons; set aside.

2. 2

   Mince the garlic until the pieces are smaller than a grain of rice (about pencil-tip dot size); set aside.

3. 3

   Slice the red bell pepper lengthwise from stem to tip, remove the white seeds and membranes inside, then chop the pepper crosswise into 0.5-inch-thick strips.

4. 4

   Peel the ginger with a spoon or knife, then mince it until the pieces are the size of small lentils; set aside.

5. 5

   Slice the scotch bonnet chile in half lengthwise, remove the seeds and white membrane, then mince the chile into tiny pieces (about pencil-tip size) — wear gloves or wash hands immediately afterward because the heat will linger.

6. 6

   Cut the white fish into 2-inch chunks by placing each fillet on the cutting board and slicing against the grain (perpendicular to the long muscle fibers) into bite-sized pieces.

7. 7

   Cut each lime in half from top to bottom; set aside for juice later.

8. 8

   Pour 3 tablespoons of olive oil into a large pot and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 2 minutes.

9. 9

   Add the onion slices and bell pepper strips to the hot oil and stir once every 30 seconds for 5 minutes until the onion turns translucent (you can see through the slices) and the peppers soften slightly.

10. 10

    Add the minced garlic and ginger to the pot and stir constantly for 30 seconds until the kitchen smells strongly fragrant and spice-forward.

11. 11

    Add the minced scotch bonnet chile to the pot and stir for 10 seconds (the heat will begin to bloom and rise), then pour in 1.5 cups of broth.

12. 12

    Pour in the entire can of diced tomatoes (including liquid) and the entire can of coconut milk, then stir until blended together.

13. 13

    Bring the mixture to a boil over medium-high heat — you will see large bubbles breaking the surface rapidly, about 5 minutes.

14. 14

    Reduce the heat to medium-low so the stew simmers gently (small bubbles breaking slowly); add the fish chunks and stir once to submerge them.

15. 15

    Simmer for 4 minutes, then add the shrimp and stir until they are distributed throughout; continue simmering until the shrimp turn opaque pink (not translucent gray) and the fish flakes easily when you press it with a fork, about 4 more minutes.

16. 16

    Squeeze the juice from both lime halves into the pot — you should get about 3 tablespoons of juice — and stir to combine.

17. 17

    Taste a spoonful of the broth; if it is bland, add a small pinch of salt and stir, then taste again until it tastes vibrant and balanced.

18. 18

    Scatter the cilantro over the top of the stew in a thin, even layer covering most of the surface.

19. 19

    Ladle the stew into four bowls, ensuring each bowl gets fish, shrimp, and plenty of broth; serve immediately with crusty bread or rice on the side.

Tools you’ll need

• large pot (6–8 quart capacity)
• chef's knife, 8-inch
• cutting board
• wooden spoon
• ladle
• four serving bowls
• fork for testing fish doneness
• small spoon for tasting

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