Caribbean Coconut Fish Stew with Okra and Sweet Plantains
Equipment
- Large pot
- Skillet
- Cutting board
Ingredients
- 1 1/2 pounds white fish fillets, cut into chunks
- 1 can (14 ounces) full-fat coconut milk
- 8 ounces fresh okra, sliced
- 2 ripe plantains, peeled and sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 tomatoes, chopped
- 2 sprigs fresh thyme
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- Lime wedges, for serving
- Chopped cilantro, for garnish
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat. Add the plantain slices and cook until golden on both sides. Remove and set aside.
- In a large pot, heat the remaining tablespoon of oil. Add the onion, garlic, and red bell pepper. Cook until the onion turns soft.
- Stir in the tomatoes and thyme. Cook for 2 minutes until the tomatoes begin to break down.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt and black pepper.
- Add the okra and fish chunks to the pot. Simmer for 8 to 10 minutes until the fish flakes easily and the okra is tender.
- Ladle the stew into bowls. Top each serving with the cooked plantains, a squeeze of lime, and a sprinkle of cilantro.
Notes
Choose ripe but firm plantains so they hold their shape after frying. Slice the okra just before cooking to keep extra slime to a minimum. The stew reheats well the next day if you store the plantains separately to maintain their crisp edges.
Course: Main Course
Cuisine: Caribbean
Equipment: Large pot, Skillet, Cutting board
Cuisine: Caribbean
Equipment: Large pot, Skillet, Cutting board