Creole Fish Stew can be found throughout the Caribbean Islands in a number of variations. This Saint Lucian Creole Fish Stew is, however, unique to the little country, with big, robust, spicy flavor.
Saint Lucian Creole Fish Stew Recipe-
For Marinating the Fish-
- 2 large wild caught, Caribbean red snapper fish, cleaned, scaled and cut into 1″ thick steaks
- 2 tbsp. creole spice seasoning
- 2 tbsp. malt vinegar
- all-purpose flour
- pure peanut oil
For the Stew-
- 2 tbsp. vegetable oil
- 1 tbsp. salted butter
- 1 large red onion, peeled and chopped fine
- 12 oz. tomatoes, peeled, cored, and chopped fine
- 4 large cloves garlic, peeled and minced
- 4 sprigs dried thyme
- 2-1/2 cups fish stock
- 1/2 tsp. cinnamon
- 1 Scotch Bonnet hot chili pepper, chopped fine (Note: for super hot and spicy, leave seeds in. For less hot and spicy, remove the seeds)
- 12 oz. orange and yellow bell pepper, cored, seeded, and chopped into small chunks
- 8 oz. fresh (or frozen) green peas
- salt and pepper, to taste
- fresh sprigs of oregano, leaves stripped off the stems, for garnish
- In a large mixing bowl, make enough loose paste with the malt vinegar and creole seasoning to coat the fish steaks.
- Toss the fish steaks in the spicy paste, turning to coat evenly. Cover the bowl and set aside to marinate for at least 2 hours.
- Before cooking, place some flour in a large, wide bottomed bowl. Toss and turn the fish steaks, giving them a thin, even coating; shake off any excess flour.
- In a large skillet or saucepan, heat a couple tablespoons of peanut oil over medium high heat.
- Fry the steaks for just long enough to brown them nicely on both sides. Do not cook all the way through, as they will finish cooking in the stew. Set aside for now, while you prepare the stew.
- To prepare the stew, heat the butter and vegetable oil in a large, deep skillet or saucepan over medium heat. Stir-fry the onion until translucent and fragrant. Add and stir in the garlic, thyme and tomatoes, reduce the heat to just a simmer, and gently cook for 5 minutes, stirring now and then.
- Now add and stir in the fish stock, chili pepper and cinnamon.
- Lastly, add in the bell peppers, green peas, and the fish steaks; season with salt and pepper to taste.
- Gently cook at a simmer until the fish is cooked all the way through. By the time the liquid stew has reduced to a fairly thick sauce, you should be done cooking.
- Serve your Saint Lucian Creole Fish Stew while nice and hot, garnished with a sprinkling of fresh oregano leaves.
Note: For lots more delicious recipes from the Caribbean, click here.
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