Description
Natalie’s Trinidadian fish stew is a vibrant and aromatic dish featuring tender white fish marinated in lime, lemon, and a fragrant thyme paste, then gently cooked with onions, tomatoes, and a touch of rum. This tangy and sweet stew is infused with classic Caribbean flavors, finished with fresh coriander and an optional splash of Angostura bitters, making it perfect served alongside basmati rice or boiled potatoes and steamed vegetables.
Ingredients
Scale
Marinade
- 2 limes, juice and grated zest of 1, the other halved for serving
- 2 lemons, juice only
- 2 x 15g packets fresh thyme leaves (about 30g total)
- ¼ tsp white pepper
- 1 tbsp dark rum
- 1 skinned white fish fillet (such as cod or hoki), about 175-200g/6-8oz
Stew
- 3 tbsp vegetable oil
- 1 onion, cut into thin rings
- A handful of fresh coriander, chopped
- 2 garlic cloves, chopped
- 1 beefsteak tomato or 3 normal tomatoes, sliced
- 2 tsp dark muscovado sugar
- Shake of Angostura bitters (optional)
To Serve
- Basmati rice or boiled potatoes and steamed vegetables
Instructions
- Prepare the marinade: Pour the juice and scatter the zest of one lime into a shallow dish large enough to fit the fish fillet in one layer. Swirl the juice so it covers the surface. Place the fish on top and pour over the lemon juice evenly.
- Make thyme paste and marinate the fish: Strip thyme leaves from the stalks and crush them with a pinch of salt and white pepper in a pestle and mortar to form a rough paste. Spread the thyme paste over the fish gently, being careful not to break the flesh. Pour the dark rum over the fish, give it a final rub, then cover and leave to marinate outside the fridge for about 1 hour.
- Cook the aromatics: Heat vegetable oil in a wide shallow pan with a lid over medium heat. Add the onion rings and cook for 4-5 minutes until they start to soften. Stir in the chopped coriander, garlic, tomato slices, and muscovado sugar. Cook for 3-4 minutes until the tomatoes release their juices and the mixture smells sweet and fragrant.
- Simmer the fish: Remove the fish from the marinade and place it carefully among the onions and tomatoes in the pan. Pour over the marinade, add 3 tablespoons of water, and the optional Angostura bitters. Cover the pan and cook gently for 6-8 minutes, until the fish flakes easily and the onions are softened but still retain some texture.
- Season and serve: Season with salt and pepper to taste. The stew should be tangy with strong thyme and lime notes. If desired, squeeze over the remaining lime halves for extra citrus brightness. Serve hot with basmati rice or boiled potatoes and steamed vegetables.
Notes
- Angostura bitters add an exotic depth to the stew but are optional.
- Choose a firm white fish like cod or hoki that holds up well to gentle cooking.
- The dish is best served fresh to enjoy the vibrant citrus and herb flavors.
- Adjust the lime juice to your taste for more or less tanginess.
- Use fresh thyme for the authentic aromatic flavor characteristic of Trinidadian cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Trinidadian
Keywords: Trinidadian fish stew, Caribbean fish stew, lime fish stew, thyme fish stew, easy fish recipes, Caribbean cuisine
