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Jamaican-Style Fish Stew

Jamaican-Style Fish Stew

By Calvin CoxApril 11, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

This simple skillet stew is rich with Caribbean flavors. It’s inspired by a dish called Jamaican run-down, which simmers mackerel in coconut milk, along with tomatoes, thyme and aromatics. The cooking liquid reduces to a luxurious sauce with spiciness and fruity notes from the habanero chili, tropical flavor from the coconut and brightness from the lime juice. Instead of mackerel, which can be difficult to source and also has an assertiveness that’s polarizing, we use mild, firm sea bass fillets. Serve with fried plantains or rice and beans.

Tip

Don’t touch your face if you’ve handled the habanero with bare hands, as there will be residual capsaicin on your fingers. If you have food-safe gloves, consider slipping them on before prepping the chili. And don’t use light coconut milk, as its flavor and consistency are too lean and watery.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    medium yellow onion, halved and thinly sliced

  • 2

    medium garlic cloves, minced

  • 1

    habanero chili, stemmed and sliced into thin rings

  • ¼

    teaspoon ground allspice

  • 12

    ounces ripe tomatoes, cored and chopped

  • ¾

    cup coconut milk

  • 2

    large thyme sprigs

  • Kosher salt and ground black pepper

  • 1 ½

    pounds skinless sea bass or snapper fillets, about 1 inch thick, cut into 1½-inch chunks

  • 2

    tablespoons lime juice, plus lime wedges to serve

  • 3

    scallions, thinly sliced

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes. Add the garlic, habanero and allspice; cook, stirring, until fragrant, 30 to 60 seconds. Stir in the tomatoes and cook, stirring occasionally, until they begin to break down and release their liquid, 3 to 4 minutes.

Step 2

Add the coconut milk and ¾ cup water; scrape up any browned bits. Add the thyme, ½ teaspoon salt and ¼ teaspoon pepper, then bring to a simmer. Cover and simmer, stirring occasionally, until the tomatoes have fully broken down and the sauce is slightly thickened, about 10 minutes.

Step 3

Nestle the fish into the sauce. Bring to a gentle simmer and cook, stirring gently and occasionally, until the fish is opaque throughout, 4 to 5 minutes. Off heat, remove and discard the thyme, then stir in the lime juice. Taste and season with salt and pepper. Serve with lime wedges.