Bahamian Fish Stew

My work does an annual secret Santa gift exchange. This year, I received one of the coolest and most meaningful gifts, Jose Andres’s The World Central Kitchen cookbook. My secret Santa, Maria, knew exactly what I would like getting me this gift. Thank you Maria! I’ve already made this Bahamian fish stew twice in the last two weeks since receiving it and my family goes crazy for it. It will definitely be on heavy repeat in the cold winter weeks to come with it’s easy in making it and it’s comfort it brings in such a perfect, warm, and insanely delicious tasting stew.

Bahamian Fish Stew

Ingredients

Fish

• 1 serrano chile
• 3 large garlic cloves
• 2 tablespoons fine sea salt
• 1 tsp freshly ground black pepper
• 4 filets Chilean Sea Bass

Old Sour

• Juice of 2 lemons
• Juice of 6 limes
• 1 serrano chile
• 10 allspice berries
• 1 medium yellow onion, halved and thinly sliced

Stew

• 1/2 cup vegetable oil
• 1 medium celery stalk, finely sliced
• 1 medium Russet potato, medium diced
• 1 large carrot, sliced into coins
• 5 fresh thyme sprigs
• 2 Tbsp Tomato paste
• 1/2 cup all-purpose flour
• 4 cups fish stock or chicken stock
• kosher salt, to taste
• freshly ground pepper, to taste
• 2 Tbsp dry sherry
• 2 cups rice

Prepare

1. In a food processor, process the chile, garlic, salt, and black pepper. Place the fish in a large mixing bowl and massage the mix into the fish.
2. Make the old sour by combining all of the ingredients in a small mixing bowl. Pour half of the marinade over the fish along with the sliced onions and set aside and allow to marinate for 30 minutes.
3. Place the vegetable oil in a dutch oven and heat over medium-high heat. Working in batches, fry the fish, two filets at a time about four minutes per side, allowing the edges of the fish to crisp and brown. Set the fish aside. Drain out any excess oil and discard.
4. Reduce the heat to medium, add the onions to the pot and cook, stirring for 3 – 5 minutes. Add the celery, potato, carrot, and thyme, and cook for another 7 minutes. Stir in the tomato paste and stir for 2 mote minutes. Remove the vegetables from the pan and set aside.
5. Reduce the heat to medium and whisk in the flour to make a roux until it becomes light brown, about 10 minutes. Slowly add in stock and whisk until flour is no longer clumpy.
6. Return sauteed vegetables to pot and season with salt and pepper and allow to simmer uncovered for 30 minutes.
7. In the meantime, using a rice cooker or pot, cook 2 cups of rice with 2 cups of water and a tablespoon of olive oil.
8. Add the dry sherry to the stew and stir in the last 5 minutes of cooking.
9. Serve the stew on top of rice with some of the old sour on the side to spoon into the stew as desired. Enjoy!