Brown Stew Fish

Method9 steps · about 40 min

1. 1

   Step 1: Have the onion, garlic, scallions, bell peppers, carrot and optional Scotch bonnet prepared before heating the pan. Pat the two cleaned whole fish dry and make shallow slashes in their sides. Rub the 1½ tbsp ready seafood seasoning, 1 tsp black pepper and 1 tsp pink salt over the fish, including the slashes and cavities. Cook promptly.

   Uses 2 whole cleaned fish, such as snapper · 1½ tbsp ready seafood seasoning for the fish · 1 tsp black pepper · 1 tsp pink salt

2. 2

   Step 2: Pour enough olive oil for shallow-frying into a large non-stick frying pan. Heat it until hot, ready to sear the seasoned fish.

   Uses Olive oil as needed for shallow-frying

3. 3

   Step 3: Carefully add the seasoned fish from step 1 to the hot oil from step 2 and reduce to medium heat. Sear until the first side is browned, then turn carefully and brown the second side. The author gives several minutes depending on fish size; the fish will finish cooking in the gravy.

   Uses Two seasoned whole fish · Hot shallow-frying oil

4. 4

   Step 4: Lift the browned fish from step 3 onto a plate to drain. Take the pan off the heat, carefully drain its used frying oil and wipe away loose crumbs before returning it to the stove.

   Uses Two browned whole fish, lifted and drained

5. 5

   Step 5: Add the separate 2 tbsp olive oil for the gravy to the cleared pan over medium heat. Add the sliced onion (1), 4 chopped garlic cloves, 2 sliced scallions, both half bell peppers, julienned carrot (1), 8 pimento berries, 8 thyme sprigs, 3 tbsp tomato paste and optional chopped half Scotch bonnet. Stir for 2–3 minutes, checking from 2 minutes.

   Check gravy aromatics · 2 minUses 2 tbsp olive oil for the gravy · 1 onion (sliced) · 4 cloves garlic, chopped · 2 scallion (sliced) · ½ red bell pepper (sliced) · ½ orange bell pepper (or green will do) · 1 medium carrot (julienne) · 8 pimento berries

6. 6

   Step 6: Pour the 1½ cups hot water into the aromatic pan from step 5. Stir in the 1½ tbsp ready homemade browning sauce and the separate 1 tsp seafood seasoning for the gravy. Use the prepared homemade browning sauce specified in the ingredients for this dose.

   Uses Gravy aromatics with fresh olive oil · 1½ cups hot water for the gravy · 1½ tbsp ready homemade browning sauce · 1 tsp ready seafood seasoning for the gravy

7. 7

   Step 7: Return the two browned fish from step 4 to the gravy from step 6. Place the 2 tbsp dairy-free butter on top of the fish so it melts into the sauce.

   Uses Two drained browned whole fish · Prepared brown-stew gravy · 2 tbsp dairy free butter

8. 8

   Step 8: Bring the fish and gravy from step 7 to a gentle simmer, reduce the heat to low and cover. Simmer for the author’s 10-minute guide, basting the fish with gravy a few times. At 10 minutes check the thickest flesh, away from the bone: continue cooking if needed until it reaches 63°C (145°F) and is opaque and separates easily with a fork.

   Check fish in the gravy · 10 minUses Fish and butter in the brown-stew gravy

9. 9

   Step 9: Taste the finished gravy from step 8. Lift out the whole pimento berries and woody thyme stems before serving the cooked fish and gravy hot.

   Uses Cooked fish and gravy after removing whole pimento berries and woody thyme stems