A fiery, herb-laced fish stew born from the culinary melting pot of the Caribbean — brimming with okra, bell peppers, aromatics, and tender white fish, all simmered in a deeply flavorful, slightly thickened broth. Bold, rustic, and unapologetically vibrant.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsFor the Fish
1 lb firm white fish (snapper, grouper, cod, or kingfish), cut into 2-inch chunks
Juice of 1 lime
Salt & pepper, to season
1 tsp all-purpose Caribbean green seasoning (optional but traditional)
For the Stew Base
2 tbsp vegetable or coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 Scotch bonnet or habanero pepper, whole (for flavor) or minced (for heat)
1 bell pepper (red or green), sliced thin
2 scallions, sliced
1 medium tomato, chopped
1 cup okra, sliced into rounds
1 cup spinach or callaloo leaves
4 cups fish or chicken stock
1 tbsp tomato paste
1 tsp ground allspice
1 tsp smoked paprika
Salt and black pepper, to taste
To Finish
1 tbsp chopped fresh parsley or culantro
Additional lime juice
Optional: boiled green banana or cassava on the side
Scotch bonnet sauce or pepper vinegar for serving
Marinate the Fish
1
In a bowl, season fish chunks with lime juice, salt, pepper, and green seasoning if using.
Set aside to marinate while you prepare the stew base (10–15 minutes).
Build the Base Flavor
2
Heat oil in a large, heavy-bottomed pot over medium heat.
Add onion , garlic , thyme , and whole Scotch bonnet pepper (or minced if you want spicier).
Sauté for 3–4 minutes until aromatic.
Add bell pepper , scallions , and tomato . Cook until softened.
Add Vegetables & Broth
3
Stir in okra , spinach , tomato paste , allspice , and smoked paprika .
Pour in the stock and bring to a gentle simmer.
Simmer uncovered for 10–12 minutes, until the okra begins to thicken the broth naturally.
Add the Fish
4
Gently add fish chunks to the pot.
Simmer uncovered for 6–8 minutes, until fish is opaque and flakes easily.
Finish & Serve
5
Remove the Scotch bonnet if left whole.
Stir in fresh parsley and a squeeze of lime juice.
Taste and adjust salt, pepper, or spice.
Serve with
Variations
7
Add crab or shrimp for a richer seafood medley.
Some regions thicken with cornmeal or ground cassava.
For smokiness, sauté with a strip of bacon or smoked herring before adding aromatics.
Vegan version: use eggplant or chickpeas instead of fish.
Pairing Suggestions
Ingredients For the Fish
1 lb firm white fish (snapper, grouper, cod, or kingfish), cut into 2-inch chunks
Juice of 1 lime
Salt & pepper, to season
1 tsp all-purpose Caribbean green seasoning (optional but traditional)
For the Stew Base
2 tbsp vegetable or coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 Scotch bonnet or habanero pepper, whole (for flavor) or minced (for heat)
1 bell pepper (red or green), sliced thin
2 scallions, sliced
1 medium tomato, chopped
1 cup okra, sliced into rounds
1 cup spinach or callaloo leaves
4 cups fish or chicken stock
1 tbsp tomato paste
1 tsp ground allspice
1 tsp smoked paprika
Salt and black pepper, to taste
To Finish
1 tbsp chopped fresh parsley or culantro
Additional lime juice
Optional: boiled green banana or cassava on the side
Scotch bonnet sauce or pepper vinegar for serving
Directions Marinate the Fish
1
In a bowl, season fish chunks with lime juice, salt, pepper, and green seasoning if using.
Set aside to marinate while you prepare the stew base (10–15 minutes).
Build the Base Flavor
2
Heat oil in a large, heavy-bottomed pot over medium heat.
Add onion , garlic , thyme , and whole Scotch bonnet pepper (or minced if you want spicier).
Sauté for 3–4 minutes until aromatic.
Add bell pepper , scallions , and tomato . Cook until softened.
Add Vegetables & Broth
3
Stir in okra , spinach , tomato paste , allspice , and smoked paprika .
Pour in the stock and bring to a gentle simmer.
Simmer uncovered for 10–12 minutes, until the okra begins to thicken the broth naturally.
Add the Fish
4
Gently add fish chunks to the pot.
Simmer uncovered for 6–8 minutes, until fish is opaque and flakes easily.
Finish & Serve
5
Remove the Scotch bonnet if left whole.
Stir in fresh parsley and a squeeze of lime juice.
Taste and adjust salt, pepper, or spice.
Serve with
Variations
7
Add crab or shrimp for a richer seafood medley.
Some regions thicken with cornmeal or ground cassava.
For smokiness, sauté with a strip of bacon or smoked herring before adding aromatics.
Vegan version: use eggplant or chickpeas instead of fish.
Pairing Suggestions
Caribbean Fish Pepper Pot
