Stew Fish, Herb Cornmeal Dumpling and Callaloo

Hmmm, I love fish. One of the good things about living on a tropical island is that fresh fish is readily available year round, although it goes up around the Lenten season. Here in the Caribbean there are many species of fish often found on our tables, prepared in a very wide array of styles. Fried, stew, baked, curried, mixed in soups and other palatable dishes. Now, here the fish is paired with another perennial household favorite, dumplings made out of cornmeal, and Callaloo, which is essentially spinach which is steamed down with ochroes, pumpkin and coconut milk with the option of additional protein incorporated into the dish. After, the steamed leaves are further blended until smooth, almost like a puree. Stew Fish goes well with chadon beni and tamarind. This yummy dish is garnished with chopped chadon beni and a sauce made from the reduced flesh of the tamarind, which came to our shores with the arrival of the indentured labourers from India in the mid 1800's.

And to believe, this is simply street fare, found by taking a casual stroll through Port of Spain! But in case you decide to try this dish on your own, without the searching, here is my recipe I want to share with you....enjoy!

Trinidad Stew Fish Recipe

2lbs Fish (I used Carite)

1 Tablespoon of Green Seasoning (Mixture of blended herbs)

Sea Salt to taste (Add salt depending on you taste)

2-3 Medium Tomatoes

1 Large Onion

2 Sprigs of Chive

3 Garlic Cloves

1 Pimento Pepper

1/2 Cup of flour (For Frying)

1/2 Cup of Oil (I use coconut oil because it’s healthier, slower to oxidize and safe to use at high heat)

1 Tablespoon of Tomato Ketchup

Chopped all ingredients and add Green Seasoning (except Tomato Ketchup) to fish. I prefer to marinate fish overnight. However, it can marinate for 30 minutes or so. Heat pan to medium to high heat and add oil. In the meantime coat Fish with flour and set aside. When oil is hot add fish. Fry until golden brown. Using the same pan, add onions, tomatoes and garlic. Sautéed for a few minutes then add tomato ketchup and the remainder of marinate from Fish. Add 3/4 cups of water and gently add the fried fish. Allow to simmer for 5 minutes to thicken gravy.

Enjoy!