As a Jamaican, all I can say is YUM!!!! I have loved brown stew fish since I was a little girl. I loved watching my mom prepare it. When my chance came to make it, I didn’t do too bad (but I didn’t do well either). It’s a popular and well beloved dish in my family and for many Jamaican families as well.
Over the years, we’ve had so many visitors who came to Jamaica and wanted our home cooked meals. This brown stewed fish was always popular. I see the same whenever I travel to areas where tourists are. They want to try the local cuisine more than anything and the fish tends to be on the top of the list. Whether it be fried, escovitch or in this case brown stewed.
It’s a really simple fish to make. Traditionally, we used the red snapper fish in most of our fish cuisines. But in our family, we’ve also used both the parrot and goat fish to make this. You can also use fish fillets. Apart from these fish, I can’t really recommend any other that may work. I don’t believe that it’ll change the flavour, maybe just the texture. Particularly if you try to use a fish such as salmon. I’m not sure salmon would work in this recipe.
I have also made some low carb changes to the recipe. For example, I used coconut oil instead of vegetable oil (because we don’t use vegetable oil in our family anymore). I also omitted the ketchup from the gravy. However, if you have a low carb ketchup whether homemade or store bought, you can go ahead and add the amount that’s included in the recipe.
This is a timeless dish in our family and hope whenever you decide to try this, it’ll be apart of yours as well.
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 2 lbs red snapper fish (you can also use parrot or goat fish)
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1-2 carrots
- 1 green scotch bonnet pepper
- 1 sprig of thyme
- 2 pieces of scallion
- ¼ cup of low carb ketchup
- 1 tsp Grace Browning
- 2 tbsp vinegar separated (white or apple cider)
- 1 ½ cup of water
- fish seasoning (I used Maggi season-up fish seasoning )
- salt and black pepper
- 1 tbsp butter
- ¼ cup coconut oil for frying (or any other oil of your choice)
- In a large bowl , wash the fish with one tablespoon of the vinegar. Using paper towel, pat the fish dry
- Season the fish with the salt, pepper and fish seasoning
- Place a frying pan over medium heat, pour in the oil. Once the oil is heated, fry the fish on both sides until it's golden brown. Remove from the oil and drain on paper towel
- In the large pan , saute the carrot, red and green bell pepper. Add water and cook for five minutes
- Add in vinegar, ketchup, browning, scallion, thyme, scotch bonnet pepper, more fish seasoning, salt and pepper. Cover the pot, cook for additional 5- 10 minutes
- Add in the fish, covering it in the stew and simmer for additional 3- 5 minutes.
- Remove from the heat and serve. I had mine with a side of broccoli and cauliflower.