Bahamian Fish Stew

Hearty Bahamian stews, traditionally made with either grouper or conch, are usually served for breakfast, but can be eaten any time of day. The thick brown gravy definitely sticks to your ribs and puts some heat in the belly – it is perfect for a rainy day in paradise.

I made a batch of fish stew with my friend, Patrice, who lives in a village in the center of our island of Eleuthera. She said that is important to start with a nice filet of native fish, but the rest of the stew you make with what’s on hand. As we began cooking together, I was surprised at how long she browned the roux. Every few minutes I’d say, “It’s done, right?”, but she’d just keep stirring saying, “Not just yet.” When the oil began to separate from the almost black paste, she nodded with satisfaction, “Now it’s done!”

Surprisingly, the roux wasn’t at all bitter or burnt. Instead, the browned flower had a rich, nutty, and complex flavor that made a great base for a hearty stew. Try it at home with what you have on hand. Choose a nice, firm fish. I imagine that sea bass would work well, as would cod, mahi-mahi, or even snapper. Make sure you use thyme, as this is the traditional herb of the Bahamas. Serve on a chilly day and dream of sun, sand, palm trees, and turquoise waters.

Ingredients (6 servings):

· 3 lb. filets of firm white fish (traditionally grouper), cut into large chunks (about 2 inch squares)

· 2 hot chile peppers (we used a local pepper called a bird pepper – Thai chiles would work great)

· Salt

· Juice of one lime

· ¼ c. oil

· Approximately 1/3 c. flour

· 1 t. tomato paste

· ½ green bell pepper, sliced into thin strips

· ½ onion, sliced into thin strips

· 1 stalk celery, chopped

· 2 cloves garlic, sliced thin

· 2 t. dried whole thyme leaves

· 6 c. water

· 2 large carrots, peeled and chopped

· 3 small potatoes, peeled and chopped

· 1-2 t. salt

· Accent seasoning (optional)

· Oil for frying

Directions:

1. Mince one of the hot peppers. Score each piece of fish by making a few cuts that slice halfway through. Rub the fish with the bits of hot pepper and lime juice. Place in a bowl and let sit while preparing the rest of the stew.

2. Heat the ¼ c. oil in a pan over medium heat. Add flour to the oil to make a very thick roux – as much as the oil will take. Cook, stirring continuously, until the roux becomes very dark brown and the oil begins to separate from the flour.

3. Add the tomato paste and combine.

4. Add the onion, bell pepper, celery, garlic, thyme and the remaining hot pepper, chopped. Sauté for several minutes, until the vegetables begin to soften.

5. Add the water and mix until uniform. Bring to a rapid boil.

6. Add potatoes and carrots. Cook for approximately 10 minutes, until carrots and potatoes begin to get soft.

7. Meanwhile, coat the bottom of a large skillet with oil and heat over high heat. Fry the fish until slightly browned and almost cooked through.

8. When the potatoes and carrots are cooked through, add salt and Accent seasoning (optional) to taste. Add the fish, heat for a few minutes more, and serve.