• Chef Simeon Hall

“Taste of the Caribbean” – Caribbean Seafood Stew

Updated: Feb 3

This recipe truly is the punch line of many years of study and travel throughout the West Indies. Its regional capabilities are amazing. In Grenada the dominant ingredients are dasheen, plantains, river prawns and line caught sustainable swordfish. In Barbados, fresh flying fish can be used and in the Bahamas eddoes, goat peppers, conch and land crab will be the ingredients that shine through. This is possibly one of my favorite recipes because it continues to morph from region to region.


Bahamian Version


Ingredients

(Serves four (4))

4 pound fresh deep water snapper (Have your fisherman fillet the loins and chop the bones and head for the stock)

Bones from the fish above

2 spiny lobster heads, split (Purchase the entire lobster fresh. Reserve the tails for a thyme mango butter basted lobster broil)

4 medium sized land crabs (cleaned and halved. Reserve the crab “fat” innards for a later use)

2 pieces of fresh medium size conch, tenderized

1 medium onion small dice

1 bottle of local bottled tomato pulp

1 tablespoon of curry powder

½ lb. of large diced native sweet potato

1 ear of fresh local corn (in season only), cut into 8 equal pieces

½ lb. of large diced half ripened plantain

½ lb. of large diced eddoe (root vegetable available at local farmers on St Vincent Road)

2 cloves of garlic or local green onions

¼ cup of corn oil

4 springs of fresh thyme

½ goat pepper

4 tablespoons of extra virgin olive oil

Fresh cracked black pepper and Inagua sea salt to taste

Phot by Creedkool

Method

Heat a large stock pot and add the corn oil, add the onions, garlic and then the curry powder. Add the fish bones and lobster shells and cook on medium heat for 10 minutes. Add the tomato pulp and cover with water and simmer for 30 minutes on low heat. Strain, return the stock to the pot and discard the shells and bones.


Return the stock to a low simmer and add the eddeos, corn, potatoes, plantain and conch. Cook until the conch is tender. At the last five minutes add the portioned crab. Season the stock to your desired taste. Add the goat pepper and fresh thyme leaves.

In a separate cast iron skillet add the olive oil and sear the fillet of portioned fish, skin side down. Press the fish down so that it does not curl. Cook on that side for 4 minutes then turn over and cook for 3 minutes. Reserve.


To assemble: In four large bowls equally portion the provisions, crab and conch. Add the seared fish. Ladle in the broth and serve. Serve with grilled bread, grilled lime and garlic mayonnaise.



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