Vibrant Caribbean Fish & Vegetable Stew

Vibrant Caribbean Fish & Vegetable Stew ingredients

• 1.5 lbs firm white fish fillets (e.g., cod, snapper), 1-inch pieces
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp ground allspice
• 2 tbsp olive oil
• 1 large red bell pepper, diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 0.5 small scotch bonnet or jalapeño pepper, minced (optional)
• 0.5 tsp dried thyme
• 14.5 oz canned diced tomatoes, undrained
• 1 lb Yukon gold potatoes, peeled and cubed
• 1 cup green beans, trimmed and halved
• 13.5 oz full-fat coconut milk
• 1 cup vegetable broth
• 1 medium zucchini, sliced into half-moons
• 2 tbsp fresh lime juice
• 0.25 cup fresh cilantro, chopped (for garnish)

How to make Vibrant Caribbean Fish & Vegetable Stew

1. Pat 1.5 lbs fish fillets dry and cut them into 1-inch pieces. Season the fish with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground allspice. Set aside in the refrigerator while you prepare the vegetables.
2. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add 1 large diced red bell pepper and 1 medium diced yellow onion. Sauté for 7-8 minutes until the vegetables are softened and translucent.
3. Stir in 3 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1/2 minced small scotch bonnet or jalapeño pepper (if using). Cook for 1-2 minutes until fragrant, being careful not to burn the aromatics.
4. Add 1/2 teaspoon dried thyme and the 14.5 oz can of undrained diced tomatoes to the pot. Cook for 5 minutes, stirring occasionally and mashing the tomatoes slightly with a spoon to break them down.
5. Add 1 lb cubed Yukon gold potatoes and 1 cup halved green beans to the pot. Pour in 13.5 oz full-fat coconut milk and 1 cup vegetable broth. Stir everything together.
6. Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the potatoes are fork-tender.
7. Gently stir in 1 medium sliced zucchini. Carefully add the seasoned fish pieces to the simmering stew, making sure they are submerged in the liquid.
8. Cover the pot again and continue to cook for another 8-10 minutes, or until the fish is opaque throughout and flakes easily with a fork. Avoid overcooking the fish to keep it tender.
9. Remove the pot from the heat and stir in 2 tablespoons fresh lime juice. Taste and adjust the seasoning with additional salt or pepper if needed. Garnish generously with 1/4 cup chopped fresh cilantro before serving hot.

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