Natalie's Trinidadian fish stew

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Recipe by Good Food

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1. Pour the juice and scatter the zest of the first lime into a shallow dish big enough to fit the fish in one layer. Swirl the juice around so it covers the entire surface of the dish. Lay the fish on top and pour over the lemon juice.
2. Strip the thyme leaves off the stalks and crush them with a pinch of salt and the white pepper using a pestle and mortar to make a rough paste. Tip the thyme paste over the fish and gently massage it in, taking care not to break up the flesh at all. Pour the rum over and give it one last rub. Cover and leave to marinate out of the fridge for about 1 hour.
3. Heat the oil in a wide shallow pan with a lid. Throw in the onion rings and cook for 4-5 minutes until they begin to soften. Tip the coriander, garlic, tomato slices and sugar in with the onions, stir and cook for about 3-4 minutes until the tomatoes begin to release their juices and everything smells sweet.
4. Lift the fish from its marinade and nestle it in the pan among the onions and tomatoes. Pour over the marinade, 3 tbsp of water and the Angostura bitters, if you are using it.
5. Cover the pan and gently cook for 6-8 minutes until the fish flakes easily and the onions are softened but still have some bite to them. Season with salt and pepper. The authentic Trinidadian dish is tangy-sweet with lots of thyme flavour and very limey, so taste the sauce and if you want more tang, squeeze over the remaining lime. Serve with basmati rice or boiled potatoes and steamed vegetables.

Using Angostura aromatic bitters

Angostura aromatic bitters is a very concentrated flavouring for food and drink, made from a secret blend of herbs and spices. Use it to add a splash of the exotic to all sorts of recipes, from fruit pies and sorbets to soups and salads.

388 kcalories, protein 35g, carbohydrate 17g, fat 19 g, saturated fat 2g, fibre 2g, salt 0.31 g

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• Tizzie'sFood

  09 January 2008

  Tizzie'sFood rated this recipe

  

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• Michelle

  10 September 2008

  Michelle commented on this recipe

  This was amazing, am making it again this weekend for some friends.

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• Michelle

  10 September 2008

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• KatyFifield

  02 February 2009

  KatyFifield rated and commented on this recipe

  

  I thought this was horrible, sorry! The lemon juice overpowered all the other ingredients and my husband couldn't even finish it.

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• Suzanne

  01 March 2009

  Suzanne rated and commented on this recipe

  

  This was really strange. When my friend and I first started eating it, I thought I would have to throw it away as it was so sharp and bitter, due to the lemon and lime. However the more we ate it the better it was and by the end we could have eaten more. I think I would make it again.

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• Katypie

  03 May 2009

  Katypie rated and commented on this recipe

  

  This worked really well, I used more rum than the recipe stated and gave it a good shake of angostura bitters which really enhanced the flavours. Made it for a carribbean themed evening, served it with rice, plantain bharjees, and jerkstyle sweet potatoes. Would cook this again.

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• olivertwist

  25 May 2009

  olivertwist rated and commented on this recipe

  

  Backfoot!

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• archangelrich

  07 September 2009

  archangelrich rated and commented on this recipe

  

  It wasn't dreadful, but it certainly wasn't anything spectacular. I won't be making it again.

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Ingredients

• 2 limes , juice and grated zest of 1, the other halved for serving
• 1 skinned white fish fillets, such as cod or hoki, about 175-200g/6-8oz each
• 2 lemons , juice only
• 2 x 15g packets fresh thyme (you need a lot for the aroma)
• ¼ tsp white peppers
• 1 tbsp dark rum
• 3 tbsp vegetable oil
• 1 onion , cut into thin rings
• a handful of fresh coriander , chopped
• 2 garlic cloves , chopped
• 1 beefsteak or 3 normal tomatoes , sliced
• 2 tsp dark muscovado sugar
• shake of Angostura bitters , optional
• basmati rice or boiled potatoes and steamed vegetables, to serve

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Ingredients

• 2 limes , juice and grated zest of 1, the other halved for serving
• 1 skinned white fish fillets, such as cod or hoki, about 175-200g/6-8oz each
• 2 lemons , juice only
• 2 x 15g packets fresh thyme (you need a lot for the aroma)
• ¼ tsp white peppers
• 1 tbsp dark rum
• 3 tbsp vegetable oil
• 1 onion , cut into thin rings
• a handful of fresh coriander , chopped
• 2 garlic cloves , chopped
• 1 beefsteak or 3 normal tomatoes , sliced
• 2 tsp dark muscovado sugar
• shake of Angostura bitters , optional
• basmati rice or boiled potatoes and steamed vegetables, to serve

388 kcalories, protein 35g, carbohydrate 17g, fat 19 g, saturated fat 2g, fibre 2g, salt 0.31 g

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