Caribbean Fish Stew (Gluten-Free)

Ingredients

• 1.5 lbs Firm white fish (cod, snapper, or mahi-mahi)
• 2 cans Coconut milk
• 1 large Sweet potato
• 1 large Bell pepper (red or yellow)
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1/4 Scotch bonnet pepper
• 2 tbsp Lime juice
• 1 tsp Thyme
• 1/2 tsp Allspice
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Arrowroot Powder
• 2 tbsp Olive oil

Instructions

1. 1Cut the 1.5 lbs firm white fish into 1-inch pieces. In a medium bowl, combine the fish pieces with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp lime juice. Toss gently to coat, then set aside.
2. 2Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C).
3. 3Add the 1 medium onion (chopped), 3 cloves garlic (minced), 1 tbsp ginger (minced), and 1/4 scotch bonnet pepper (finely minced, seeds removed if desired for less heat) to the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
4. 4Add the 1 large sweet potato (peeled and cut into 1-inch cubes) and the 1 large bell pepper (seeds removed and cut into 1-inch pieces) to the pot. Cook for another 5 minutes, stirring occasionally.
5. 5Pour in the 2 cans coconut milk and bring the mixture to a gentle simmer over medium heat (350°F / 175°C).
6. 6Carefully add the seasoned fish pieces, 1 tsp thyme, and 1/2 tsp allspice to the simmering liquid. Stir gently to combine. Reduce the heat to low (250°F / 120°C), cover the pot, and let it simmer for 10-15 minutes, or until the fish is opaque and flakes easily when tested with a fork. The internal temperature of the fish should reach 145°F (63°C).
7. 7In a small bowl, whisk together the 1 tbsp arrowroot powder with 2 tbsp cold water until smooth. Pour this mixture into the stew while stirring constantly. Continue to stir for 1-2 minutes until the stew has thickened slightly.
8. 8Serve the Caribbean Fish Stew hot.

Substitutions

Related Guides