One Kitchen, Many Cultures

Seafood

How to Make Delicious Stewed Salmon at Home.

This recipe is loosely based on a ‘newer’ method my mom has used for making Stewed Salmon the past 12 years or so. It’s definitely not your typical “Caribbean” stewed fish, however it ranks right up there with the flavors we have across the region.

1 lb salmon fillet
1 lime (juice)
1/2 teaspoon salt
5 cloves garlic (chopped finely)
1 teaspoon black pepper (divided)
1 teaspoon smoked paprika
1 teaspoon Caribbean Green Seasoning
1 medium onion (sliced)
2 scallions (chopped)
1 cup all-purpose flour
2 cups veg oil
1 tablespoon olive oil
1/2 medium bell pepper (sliced)
1 package Sazon
1 tablespoon tomato paste (concentrate)
2 tablespoon tomato ketchup
1- 1 1/2 cups water
1 teaspoon smoked paprika
2 medium tomato (large chunks)
2 scallions (chopped)

Notes! May I recommend that you use the video below to follow along as much more about the recipe is discussed there, especially why I used a package of Sazon and how you can take up the heat/spice level by adding your favourite hot pepper/s.

There are 3 simple steps to this recipe. Prep the ingredients, fry the fish, then finish with the sauce. Cut the salmon fillets into 1 inch strips, make sure to do a once-over to verify and remove any bones (sometimes there can still be some even though they are fillets) and wash with the juice of the lime and cool water.

Season the salmon pieces (skin on one side) with the Caribbean Green Seasoning, salt, 1/2 of the black pepper, garlic, onion and smoked Paprika. I also added the white (bottom) parts of the scallions. Mix well and allow to marinate for about 10-15 minutes.

It’s now time to fry the salmon (explained why in the video). Heat the vegetable oil on a medium flame, then flour dust the pieces of salmon (shake off the onions, but keep in the same bowl) and fry for about 5-7 minutes. Basically until they get a bit of color and crust. Be sure to flip them as they fry, so they cook evenly.

As they come out of the frying pan, you can set them on a paper-towel lined plate or wire rack to drain off the excess oil.

The final step is to create the base sauce to which we’ll add back the salmon pieces to finish up. Heat the olive oil in another saucepan (yes you can use a tablespoon of the same oil you fried the fish with if you prefer) on a medium flame, then add the bell pepper and stir well. Then add the Sazon to the bowl where we marinate the salmon and mix well. Everything in that bowl will also be added to the saucepan as well. Stir well and turn the heat down to medium low.

Add the remaining black pepper and stir well. After 4 minutes add the tomato paste to the pan and stir. The goal is to get the natural sugars from that tomato paste (as explained in the video) to heighten.

Add the water to the bowl you marinated the salmon in and swish it around to pick up any marinade which may still be there. Add that water to the pan, along with the tomato ketchup and bring to a boil (raise your heat to medium).

Let it boil for about 3-4 minutes, then add the tomato pieces (cut large) and bring to a boil and cook for another 2 minutes before adding the fried salmon pieces to the pan.

Cook on a simmer for 3 minutes, then it’s time to personalize things. Taste (sauce) and adjust the salt to your liking and determine if you’re happy with the sauce’s consistency. Reduce further or add a bit more water. Keep in mind that the sauce will further thicken as it cools and with the residual heat from the pan.

Top with the green parts of the scallion (or parsley) and should you want to finish with a few drops of lemon juice, it’s all up to you.

The perfect accompaniment to the Coconut Rice Recipe I shared last week.

Seafood

Appetizing Caribbean Stew Fish.

trinidad stew fish (12)

Earlier today I mentioned on the Facebook Fan Page that I had a severe craving for stew fish with a healthy serving of brown rice, but I didn’t have time to go to the fish market to source out my favorite fish, King Fish. However I did have a sea bass in the freezer that escaped going on the grill over the summer. I wasn’t sure how well the Sea Bass would stand up to this recipe and some of the people who commented on Facebook also shared my concern. So basically this recipe was a sort of experiment, but it turned out to be a lovely substitute for the King fish I much rather using. I’ve also seen my mom use, red fish, jack fish, salmon and carite (mackerel) when making this dish.

You’ll Need…

2 lbs fish (I used sea bass)
3/4 cup water
1/2 teaspoon salt
dash black pepper
medium onion sliced
medium tomato sliced
1/4 hot pepper (scotch bonnet or habanero) or 1/4 teaspoon hotsauce
1/2 teaspoon green seasoning
1 scallion
veg oil for frying the fish (about 1-2 cups)
flour for dusting the fish for frying (about 1/2 cup)
1 teaspoon tomato paste
1 tablespoon ketchup
3 cloves garlic crushed/sliced
1 tablespoon olive oil
juice of 1 lime or lemon

Trim off the fins etc, cut into 1-2 inch pieces and squeeze the lime or lemon juice over it in a bowl and rinse with water (then drain). I kept the head, but to be honest I much prefer to use it for stock or making fish broth. I then season the fish and have it marinate for about 30 minutes or so. In the bowl with the washed fish pieces, add everything except the tomato paste, oil for frying, flour, olive oil and water.

trinidad stew fish

trinidad stew fish (2)

trinidad stew fish (3)

To help the fish keep it’s shape while stewing and to follow on the traditional way I know of making this dish, we’ll quickly fry the fish pieces. Place the oil to heat in a pan on medium/high heat. Then shake off the seasoned fish pieces (keep the stuff that falls off in the bowl) and roll them in the flour to form a sort of coating. Then add to the hot oil and allow it to cook about 2-3 minutes on each side. Then set aside to drain off any excess oil on paper towels.

trinidad stew fish (4)

trinidad stew fish (5)

trinidad stew fish (6)

trinidad stew fish (7)

In a fairly wide and deep saucepan, heat the olive oil on medium heat, then add the tomato, onions, garlic.. etc  that the fish was marinating in (scrape the bowl clean). Allow this to cook for a couple minutes (stir), then add the tomato paste (another option if you don’t have tomato paste, is Caribbean style browning – about1/4 teaspoon). Now add the 3/4 cup of water, then gently add in the fish pieces. Give them a gentle stir so the sauce gets to “marry” with the fish pieces and heighten the flavour of the overall dish. Allow this to simmer for about 5 minutes, so the sauce (gravy) can have time to thicken up a bit. Enjoy!

trinidad stew fish (8)

trinidad stew fish (9)

trinidad stew fish (10)

trinidad stew fish (11)

trinidad stew fish (12)

Yea, this one hit the spot today for sure and I quite surprised how well the Sea Bass held up. But, I was very careful when handing it. No fish meal in the Caribbean is complete without a few slices of cucumber on the side.  Please leave me your comments below as I’d love to hear from you. Maybe you have a different version of this you’d like to share? And don’t forget to join us on Facebook to chat about all things food related and the culture of the Caribbean. Click on the image on the upper right side of this page to get started. we’d love to have you.