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.
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).
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.
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.
Gently add fish chunks to the pot.
Simmer uncovered for 6–8 minutes, until fish is opaque and flakes easily.
Remove the Scotch bonnet if left whole.
Stir in fresh parsley and a squeeze of lime juice.
Taste and adjust salt, pepper, or spice.
Steamed white rice
Boiled cassava or green banana
Flatbread or dumplings
Side of hot pepper sauce or pickled onions
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.
Drinks:
Sorrel juice
Ginger beer
Coconut water
Caribbean lager or rum punch
4 servings