Jamaican Brown Stew Fish - That Nurse Can Cook

What is Brown Stew Fish?

Jamaican Brown Stew Fish is the art of frying fish and then stewing it in a rich and savory gravy along with fresh herbs and spices. The recipe has two steps: the first step is to fry (brown) your fish of choice and the second step is to stew the fish after you’ve crafted a delicious, rich, and savory gravy.

What type of fish can be used for Brown Stew Fish?

The most popular fish used for jamaican brown stew fish is snapper. Known for its ease of frying and wide availability, snapper is most widely used. Other types of fish that are suitable for jamaican brown stew fish are, parrot, porgy, king fish, blue snapper, and doctor fish. Parrot fish, however, are important to the coral reefs in the Caribbean so I made a personal choice not to use them!

Which herbs & spices will I need for Jamaican Brown Stew fish?

The herbs and spices you will need to make brown stew fish are thyme, scallion, allspice, ginger, scotch bonnet pepper, and for excellent flavor, onion, garlic, and bell peppers. The seasoning can be kept simple if you please. Salt and pepper will work on the fish, but to build the gravy you’ll stew the fish in, you’ll need fish seasoning, onion & garlic powder, and all purpose seasoning. Check out my Amazon storefront for the seasonings I mention and recommend: https://www.amazon.com/shop/thatnursecancook/list/338HO4SFBANVE?ref_=aipsflist_aipsfthatnursecancook

Brown Stew Fish using slice fish (blue snapper)

Jamaican Brown Stew Fish Recipe

*The measurements listed below are for one fish. If you are making more than one fish, repeat the ingredients for each fish*
-1 tsp Maggi Fish Seasoning

-1 tsp Jamaican Choice Seafood Seasoning

-1 tsp Black Pepper

*You can find these seasonings here on Amazon: https://www.amazon.com/shop/thatnursecancook/list/338HO4SFBANVE?ref_=aipsflist_aipsfthatnursecancook

If you don’t have access to these seasonings and want to make the dish right away, simply use 1 tsp of Salt, and 1 tsp of black pepper on each fish.

-Optional to coat each fish with all purpose flour. If you’re not coating each fish with all purpose flour, ensure you’re using a non stick frying pan

-1 1/2 cup of corn, canola, or vegetable oil

Brown Stew Gravy

-1 whole onion, sliced

-1/4 Green Pepper

-1/4 Red Pepper

-1/4 Yellow Pepper

-Few Sprigs of Thyme

-1 scallion, diced

-3 or 4 all spice berries

– 1 Scotch Bonnet Pepper (or habanero)

-1 inch Ginger (sliced into coins)

-4 Garlic cloves, chopped

-1/2 cup of oil (oil saved from what you used to fry the fish)

-1/2 cup of brown sugar (turbinado)

-2 tbsp Ketchup

-1 tbsp Pickappa Gingery mango sauce (optional, but worth the addition! Find it here: https://amzn.to/3HHlxbR)

-1 1/2 tsp All purpose seasoning

-1 tsp Onion Powder

-1 tsp Garlic Powder

-1 tsp Maggi Fish Seasoning

Directions:

As previously mentioned, this recipe has two steps. The first step will be to fry your fish. Rinse and pat the fish dry. This is important. Wet fish will break apart if added to oil. Score the fish by making two slits on the surface of each fish and lightly dust the seasoning on both sides. Place your frying pan on medium heat. Heat the pan for 2 minutes. Add your oil and heat the oil for 3 minutes. The oil must be very hot before adding the fish. If the oil isn’t hot, your fish will break apart! Fry on each side for 7 minutes and remove. Discard the excess oil until you have approximately 1/2 cup oil left behind in the pan.
Next, you’ll caramelize your brown sugar. Add your 1/2 cup of brown sugar to the pan (maintain on medium heat) and vigorously stir until the sugar begins to melt. As soon the sugar begins bubbling and foaming, add your onion, garlic, thyme, scallion, all spice, ginger, and bell peppers along with scotch bonnet. Stir for 20 seconds and add ketchup, Pickapeppa sauce, all purpose and fish seasoning, and onion & garlic powder. Sautee for 30 seconds and add 1 1/2 cup of water. Maintain heat and allow the gravy to simmer for 5 minutes. Next, add the fish you fried and cover. Lower the flame to low/medium and allow to stew for 10-15 minutes. Serve and enjoy!