Description
Jamaican Brown Stew Fish is a traditional dish where fish is seasoned and fried until golden and crispy, then stewed in a rich, flavorful gravy made from onions, garlic, tomatoes, and a variety of aromatic herbs and spices. The dish is often made with whole fish like snapper or parrot fish, but other types of fish can be used too. What makes the dish so special is the combination of seasoning and the addition of Scotch bonnet peppers, which gives it that signature heat, balanced by the sweetness of sugar and ketchup. It’s a dish that represents the island’s bold flavors, perfect for seafood lovers and those who enjoy spicy, savory food.
Ingredients
For the Fish:
2–3 whole snapper or parrot fish (cleaned, scaled, and gutted)
1 tsp salt
1 tsp black pepper
1 tsp all-purpose seasoning or fish seasoning
1 lime or lemon (for cleaning the fish)
Oil for frying (vegetable or coconut oil)
For the Stew:
2 tbsp oil (use a little from the fried fish oil)
1 medium onion, sliced
2 stalks scallion (green onion), chopped
1 medium tomato, chopped
½ sweet bell pepper (red, yellow, or green), sliced
2 sprigs thyme
3 cloves garlic, chopped
1 scotch bonnet pepper (whole or sliced for heat)
1 tsp pimento (allspice) berries or ¼ tsp ground allspice
1 cup water or fish stock
1 tbsp ketchup (optional but gives a nice color and sweetness)
1 tsp brown sugar (optional, for balance)
Instructions
1. Clean & Season the Fish
Wash fish with lime juice and water to remove any raw scent.
Pat dry and season with salt, black pepper, and all-purpose seasoning.
Let it marinate for at least 30 minutes (or overnight for more flavor).
2. Fry the Fish
Heat enough oil in a skillet or Dutch pot to shallow-fry.
Fry fish on medium heat until golden brown and crispy on both sides.
Remove and drain on paper towels. Set aside.
3. Prepare the Stew Base
Pour off most of the frying oil, leaving about 2 tablespoons.
Sauté onion, garlic, thyme, scallion, tomato, and bell pepper for 2–3 minutes.
Add pimento, ketchup, sugar (if using), and scotch bonnet pepper.
Pour in water or fish stock and stir. Bring to a simmer.
4. Stew the Fish
Gently place fried fish into the simmering sauce.
Spoon the sauce over the fish, cover, and let it cook for 5–10 minutes on low heat.
Taste and adjust salt or pepper as needed.
Notes
This Jamaican Brown Stew Fish is best enjoyed with traditional sides like rice and peas, fried plantains, or festival bread to soak up the rich, flavorful gravy. For an authentic touch, use fresh whole snapper and don’t skip the browning sauce—it gives the dish its signature color and deep caramelized flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 320
- Sugar: 4g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: Moderate
Keywords: 1. Clean & Season the Fish Wash fish with lime juice and water to remove any raw scent. Pat dry and season with salt, black pepper, and all-purpose seasoning. Let it marinate for at least 30 minutes (or overnight for more flavor). 2. Fry the Fish Heat enough oil in a skillet or Dutch pot to shallow-fry. Fry fish on medium heat until golden brown and crispy on both sides. Remove and drain on paper towels. Set aside. 3. Prepare the Stew Base Pour off most of the frying oil, leaving about 2 tablespoons. Sauté onion, garlic, thyme, scallion, tomato, and bell pepper for 2–3 minutes. Add pimento, ketchup, sugar (if using), and scotch bonnet pepper. Pour in water or fish stock and stir. Bring to a simmer. 4. Stew the Fish Gently place fried fish into the simmering sauce. Spoon the sauce over the fish, cover, and let it cook for 5–10 minutes on low heat. Taste and adjust salt or pepper as needed.