Natalie's Trinidadian fish stew

Natalie's Trinidadian fish stew

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(18 ratings)

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Cooking time

Ready in 40 minutes, plus 1 hour marinating

Skill level

Easy

Servings

Serves 2

This dish of Caribbean sunshine is perfect for sharing with friend - make sure you marinate the fish in lemon and lime to get a really zingy taste

Nutrition and extra info

Additional info

  • Easily doubled
Nutrition info

Nutrition

kcalories
388
protein
35g
carbs
17g
fat
19g
saturates
2g
fibre
2g
sugar
5g
salt
0.31g

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 pepper
  • 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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Method

  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.

Recipe from Good Food magazine, September 2002

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Comments

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arrukin1's picture
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Ting a ling knife and fork fight the plate on this one

jenniferatkinson's picture
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Cooked this last night ansd we really enjoyed it but definitly needs potatoes to go with it as it's not really filling by itself. Also made Sly's Honey Mule cocktail, which was AMAZING!!

whitesideddolphin's picture
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Gorgeous, had with hot and spicy sweet potatoes and green beans, definitely a keeper!

dieharder's picture
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The first time I cooked this dish, it was far too acidic for my liking, with the lemon and lime flavours overwhelming everything else. I have since cooked it again, but this time I used a single lime and a single lemon, compensating with 5 tbsp of water instead of 3. This was much better and I will cook this again!

calador's picture
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Served it with hot and spicy sweet potatoes and green beans. Loved it. I used much less sugar than the recipe said and only 1 lime. Didn't seem to need anymore.

joandjelly's picture
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Delicious, will definitely cook again.

hayinwood's picture
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I made this for monday supper, l used lemon instead of lime and half a tin of chopped tomatoes. I did it for my husband and me we found it was really lovely definately do it again.

dancingbunny's picture
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It was nice but it definitely needs some side dishes as it's not filling enough as a main course by itself.

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

sheenasams's picture
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Backfoot!

tropicalfruits's picture
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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.

suzannebianchi's picture
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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.

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

michellemay11's picture
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This was amazing, am making it again this weekend for some friends.

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