Brown Stew Fish

2 standard portions

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Ingredients

• 2 whole fish of your choice (snapper, parrot etc...)
• 1 1/2 tbsp seafood seasoning (see notes for recipe link)
• 1 tsp black pepper
• 1 tsp pink salt
• 1 onion (sliced)
• 4 garlic cloves (chopped)
• 2 scallion (sliced)
• ½ red bell pepper (sliced)
• ½ orange bell pepper (or green will do)
• 1 medium carrot (julienne)
• 8 pimento berries
• 8 sprigs thyme
• 3 tbsp tomato paste (important for yielding a thick gravy)
• 2 tbsp dairy free butter
• ½ scotch bonnet (chopped, optional)
• 1½ tbsp homemade browning sauce (see notes for recipe (use less if you aren't using my recipe, see notes))
• 1 tsp seafood seasoning (see notes)
• olive oil as needed for frying
• 1 ½ cups hot water

Method

1. Use your hands to add the fish seasoning, black pepper and pink salt to the slashes that you made in the fish. Coat each fish evenly (add more seasoning if required)
2. Grab a large non stick frying pan/skillet and heat the oil until it is hot
3. Add the fish to the frying pan, reduce the heat to medium and sear (brown) both sides (this will take several minutes depending on the size of your fish)
4. Drain off the oil, remove the fish and wipe out any excess crumbs from frying the fish
5. Return the pan to the stove, on medium heat then add 2tbsp of oil then add the onion, garlic, bell peppers, carrot scallion, pimento, thyme, scotch bonnet and tomato paste and stir for 2-3 minutes
6. Pour in the water and mix in the browning sauce and sprinkle in about 1 tsp of fish seasoning
7. Finally add the fish and place the butter on top of the fish so it melts in.
8. Reduce the heat to low, cover and simmer for 10 minutes (baste the fish a few times so the gravy can absorb the fish)
9. Do a taste test, adjust if needed before serving