FITZ’s FISH STEW
- 1/3 lb Fish per Person – eg Ahi, Mahi, Ono, snapper (choose 3)
- 1 Onion
- 1 clove of garlic per piece of fish
- 1 sliced tomato
- red and green bell peppers
- clam juice
- parsley, chopped
- cayenne (just a little)
- parsley or cilantro to garnish
- salt and freshly ground pepper to taste
Rub fish with grated onion and garlic. Layer fish in a stew pot with sliced tomatoes, cucumber and red and green bell peppers. Let this stand for a few hours. Pour on bottled clam juice and sprinkle on chopped parsley. Cook until the fish is done. This an be done a day ahead. Re-heat carefully and do not overcook.
Serve in a shallow bowl and cooked brown rice that has grated carrot cooked in it. A chunk of boiled sweet potato on the side, garnish with fresh cilantro or parsley and offer hot sauce on the side.
NOTES : Well, this recipe has a lot of history. It came from a dear friend of ours on the island of Montserrat in the British West Indies. His name is Fitzroy and I don’t know what in the world has become of him. He prepared this fish stew for us, our family and friends many times. He even visited us in Michigan and prepared it for about 50 of our friends. It was a wonderful evening full of Caribbean spirit and what else?? Rum !!!
Recipe By : Fitzroy
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