Bahamian Stew Fish

Ingredients

• 800 g grouper or snapper steaks, on the bone
• Juice of 2 limes
• 1 tsp salt
• 1/2 tsp black pepper
• 60 ml vegetable oil
• 3 tbsp plain flour
• 1 large onion, sliced
• 2 celery stalks, sliced
• 1 green bell pepper, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tomatoes, chopped
• 3 sprigs fresh thyme
• 2 bay leaves
• 1/2 tsp ground allspice
• 1 bird pepper or 1/2 scotch bonnet, minced
• 750 ml water or fish stock
• 2 potatoes, cut into chunks
• 1 tsp Worcestershire sauce
• Grits and johnny cake, to serve

Before you cook

• Rinse the fish in cold water with the lime juice, then pat it dry.
• Season the fish with the salt and black pepper and leave it for 15 minutes.
• Slice the onion, celery and bell pepper, and mince the garlic.
• Peel the potatoes and cut them into chunks.

Steps

1. Heat the oil in a wide heavy pot over medium heat.
2. Add the flour and stir constantly for 6 minutes until the roux turns the colour of peanut butter.
3. Add the onion, celery, bell pepper and garlic to the roux and stir for 4 minutes.
4. Stir in the tomato paste and cook it for 2 minutes to darken it.
5. Add the chopped tomatoes, thyme, bay leaves, allspice and minced hot pepper.
6. Pour in the water and whisk until the gravy is smooth and lump-free.
7. Bring it to a simmer and add the potatoes.
8. Cook for 15 minutes until the potatoes are almost tender.
9. Lower the fish steaks into the gravy in a single layer.
10. Cover and simmer very gently for 12 minutes until the fish flakes away from the bone.
11. Stir in the Worcestershire sauce and taste the gravy for salt.
12. Lift the fish out carefully, set it over grits and spoon the gravy across, with johnny cake alongside.