Caribbean Fish Stew with Plantains
A flavorful and hearty fish stew featuring white fish, vegetables, and plantains in a rich tomato-based broth.
Ingredients
- about 680 g White Fish (cod, snapper, or mahi-mahi)
- 2 medium Plantains (ripe, sliced)
- 1 medium Onion (diced)
- 1 medium Bell Pepper (diced)
- 3 cloves Garlic (minced)
- 1 can (28 oz) Canned Diced Tomatoes
- 2 tbsp Tomato Paste
- 1/2 can (13.5 oz) Coconut Milk
- 2 cups Fish Broth (or vegetable broth)
- 2 sprigs Thyme (fresh)
- 1/2 pepper Scotch Bonnet Pepper (optional, whole)
- 1 tsp Salt
- 1/2 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Sauté onion and bell pepper in a large pot over medium heat until softened.
- 2Add garlic and cook for 1 minute more.
- 3Stir in diced tomatoes, tomato paste, fish broth, coconut milk, thyme, and scotch bonnet pepper (if using). Bring to a simmer.
- 4Add plantains and simmer for 10 minutes.
- 5Add fish and cook until opaque and flakes easily, about 5-7 minutes.
- 6Remove thyme sprigs and scotch bonnet pepper before serving. Adjust seasoning with salt and pepper to taste.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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