Caribbean Fish Stew

Ingredients:

  • 1.5 lbs (680g) white fish fillets

  • 1 onion, diced

  • 2 cloves of garlic, minced

  • 1 bell pepper, diced

  • 1 cup (240ml) coconut milk

  • 2 cups (480ml) fish or vegetable broth

  • 1 tablespoon curry powder

  • 1 teaspoon thyme leaves

  • 1 teaspoon paprika

  • 1 scotch bonnet pepper (optional, for heat)

  • Salt and pepper to taste

  • Fresh cilantro or parsley for garnish

Instructions:

  1. In a large pot, heat some oil over medium heat. Add the onions, garlic, and bell pepper, and sauté until softened.

  2. Stir in the curry powder, thyme, paprika, salt, and pepper. Cook for 1-2 minutes to release the flavors.

  3. Add the coconut milk, fish or vegetable broth, and scotch bonnet pepper (if using). Bring the mixture to a simmer.

  4. Gently place the fish fillets into the pot, making sure they are submerged in the liquid. Cover the pot and cook for about 10-15 minutes or until the fish is cooked through and easily flakes with a fork.

  5. Taste the stew and adjust the seasoning if needed. Remove the scotch bonnet pepper.

  6. Serve the stew hot, garnished with fresh cilantro or parsley. It goes well with rice or crusty bread.

Peruvian Sudado

Ingredients:

  • 1 lb (450 g) white fish fillets, cut into chunks

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 tomato, diced

  • 1 bell pepper, sliced

  • Juice of 2 limes

  • 2 tablespoons vegetable oil

  • 1 tablespoon aji amarillo paste (Peruvian yellow chili paste) or substitute with 1 teaspoon paprika

  • Salt and pepper to taste

  • Fresh cilantro, chopped (for garnish)

  • Cooked white rice, for serving

  • 2 boiled sweet potatoes, for serving

Instructions:

  1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.

  2. Stir in the diced tomato, sliced bell pepper, aji amarillo paste (or paprika), salt, and pepper. Cook for a few minutes until the vegetables soften.

  3. Gently place the fish chunks into the pot, ensuring they are well-coated with the vegetable mixture. Cover and cook for about 10 minutes or until the fish is cooked through and tender.

  4. Stir in the lime juice, adjusting the acidity to your taste. Taste the stew and adjust the seasoning if necessary.

  5. Serve the Peruvian Sudado hot, garnished with fresh cilantro. Accompany it with cooked white rice or sweet potatoes, which can be served alongside or underneath the stew.

Basque-Style Fish Stew

Ingredients:

  • 1.5 pounds (700g) fish fillets, cut into chunks

  • 4 medium potatoes, peeled and diced

  • 1 large onion, finely chopped

  • 2 garlic cloves, minced

  • 2 red bell peppers, diced

  • 1 green bell pepper, diced

  • 1 can (14 ounces/400g) diced tomatoes

  • 2 cups fish or vegetable broth

  • 1/2 cup white wine

  • 2 tablespoons olive oil

  • 1 bay leaf

  • 1 teaspoon paprika

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a pot over medium heat. Add the onions and garlic and sauté until they become translucent.

  2. Add the diced bell peppers to the pot and cook for a few minutes until they begin to soften.

  3. Stir in the paprika and cook for another minute to release its flavors.

  4. Pour in the white wine and allow it to simmer for a couple of minutes to reduce slightly.

  5. Add the diced tomatoes (including the liquid) and bay leaf to the pot. Stir everything together.

  6. Gently place the diced potatoes into the pot and pour in the fish or vegetable broth. Season with salt and pepper to taste.

  7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes or until the potatoes are tender.

  8. Carefully add the fish chunks to the pot and cook for an additional 5-10 minutes or until the fish is cooked through and flakes easily with a fork.

  9. Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.

  10. Serve the Basque-style fish stew hot, garnished with chopped parsley. It can be accompanied by crusty bread or enjoyed on its own.