Caribbean Fish Stew Recipe

Name: Caribbean Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground red pepper; 1/2 teaspoon ground cumin; 1 1/2 teaspoons salt, divided; 3/4 pound Alaskan salmon fillet, skin removed and cut into 2-inch pieces; 3/4 pound red snapper fillet, skin removed and cut into 2-inch pieces; 3 tablespoons olive oil, divided; 1 medium onion, thinly sliced (about 1 1/2 cups); 1 red bell pepper, cut into 3/4-inch pieces (about 1 cup); 2 teaspoons fresh thyme leaves; 2 garlic cloves, minced; 1 jalapeno pepper, minced; 1 (13.5-ounce) can coconut milk; 1 (14.5-ounce) can petite diced tomatoes, undrained; 1/4 cup coarsely chopped fresh cilantro leaves; 1 tablespoon fresh lime juice; Garnish: fresh cilantro

Servings: persons

1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, divided
3/4 pound Alaskan salmon fillet, skin removed and cut into 2-inch pieces
3/4 pound red snapper fillet, skin removed and cut into 2-inch pieces
3 tablespoons olive oil, divided
1 medium onion, thinly sliced (about 1 1/2 cups)
1 red bell pepper, cut into 3/4-inch pieces (about 1 cup)
2 teaspoons fresh thyme leaves
2 garlic cloves, minced
1 jalapeno pepper, minced
1 (13.5-ounce) can coconut milk
1 (14.5-ounce) can petite diced tomatoes, undrained
1/4 cup coarsely chopped fresh cilantro leaves
1 tablespoon fresh lime juice
Garnish: fresh cilantro

1
Combine black pepper, red pepper, cumin, and 3/4 teaspoon salt in a small bowl. Sprinkle salmon and snapper on both sides with spice mixture. Heat 1 1/2 tablespoons oil in a large nonstick skillet over high heat. Add fish, and cook 2 minutes or until browned.
2
Heat remaining 1 1/2 tablespoons oil in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; saute 6 minutes or until vegetables soften. Add coconut milk, tomatoes, and remaining 3/4 teaspoon salt; bring to a simmer. Add fish; cover and simmer 3 minutes or until fish is cooked. Gently stir in cilantro leaves and lime juice. Garnish, if desired.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon ground red pepper, 1/2 teaspoon ground cumin, 1 1/2 teaspoons salt, divided, and more.

Yes, Caribbean Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribbean Fish Stew

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