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Jamaican-Style Fish Stew
This simple skillet stew is rich with Caribbean flavors. It’s inspired by a dish called Jamaican run-down, which simmers mackerel in coconut milk, along with tomatoes, thyme and aromatics. The cooking liquid reduces to a luxurious sauce with spiciness and fruity notes from the habanero chili, tropical flavor from the coconut and brightness from the lime juice. Instead of mackerel, which can be difficult to source and also has an assertiveness that’s polarizing, we use mild, firm sea bass fillets. Serve with fried plantains or rice and beans.
4 to 6
Servings
Tip
Don’t touch your face if you’ve handled the habanero with bare hands, as there will be residual capsaicin on your fingers. If you have food-safe gloves, consider slipping them on before prepping the chili. And don’t use light coconut milk, as its flavor and consistency are too lean and watery.
40 minutes
Ingredients
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2
tablespoons grapeseed or other neutral oil
-
1
medium yellow onion, halved and thinly sliced
Directions
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01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes. Add the garlic, habanero and allspice; cook, stirring, until fragrant, 30 to 60 seconds. Stir in the tomatoes and cook, stirring occasionally, until they begin to break down and release their liquid, 3 to 4 minutes.
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May 20, 2022
Meh
The sauce was quite thin and didn't carry much flavor. I'd try it again but next time I'd add very little water to the coconut milk and maybe add a bit of fresh ginger to brighten it up.
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