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Caribbean Lime Fish Stew with Bell Peppers
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Course Soup
Cuisine Caribbean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb firm white fish fillets, cut into bite-sized chunks
  • 2 bell peppers, thinly sliced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 limes, juiced
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups fish broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and sliced bell peppers. Cook for 5 minutes until the vegetables soften.
  • Stir in the diced tomatoes, fish broth, dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 8 minutes to blend the flavors.
  • Add the fish chunks and lime juice to the pot. Simmer for 6 to 8 minutes until the fish turns opaque and flakes easily with a fork.
  • Remove the pot from the heat. Sprinkle the chopped cilantro over the stew before serving.

Notes

Use fresh lime juice rather than bottled for the brightest taste. If the broth tastes too tangy, add a pinch more salt to balance it. Leftovers keep in the fridge for two days and reheat gently on the stove to avoid breaking up the fish.
Course: Soup
Cuisine: Caribbean
Equipment: Large Pot, Cutting Board, Knife