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Caribbean Jerk Snapper Stew with Plantains
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Course Main Course
Cuisine Caribbean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds red snapper fillets, cut into 2-inch pieces
  • 2 green plantains, peeled and sliced into 1-inch rounds
  • 4 garlic cloves, minced
  • 3 tablespoons jerk seasoning
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 cups fish broth
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and red bell pepper and cook until the onion turns soft, about 5 minutes.
  • Stir in the minced garlic and jerk seasoning. Cook for 1 minute until the garlic is fragrant.
  • Add the diced tomatoes, fish broth, and thyme. Bring the mixture to a simmer and cook for 10 minutes to let the flavors blend.
  • Add the sliced plantains to the pot. Simmer for 8 minutes until the plantains begin to soften.
  • Gently place the snapper pieces into the broth. Season with salt and black pepper. Simmer for 5 to 7 minutes until the fish flakes easily.
  • Remove the pot from the heat. Sprinkle with chopped cilantro before serving.

Notes

Use green plantains so they hold their shape in the stew. If the broth tastes too spicy after simmering, add an extra cup of fish broth to mellow the heat. Leftovers reheat well on the stove over low heat with a splash of broth to loosen the consistency.
Course: Main Course
Cuisine: Caribbean
Equipment: Large Pot, Cutting Board, Knife