What’s that smell? Is that… flavor I sense? Listen, if your kitchen’s startin’ to smell like Kingston on a Sunday afternoon, then you already know what time it is. This right here? This is brown stew fish…the real kind. The kind that honors the bold, beautiful tradition of Jamaican cooking and brings it all the way home.
I’ve got Jamaican roots running through me, and the moment I first tasted this dish—rich, saucy, peppery, and deep with island love—I knew it wasn’t just food. It was a connection. A celebration. A spiritual experience in a skillet. And now? It’s one of my favorite things to make when I want to feel both grounded and gourmet. Because this dish doesn’t just feed your belly, friend…it feeds your soul. AND it’s only 6g carbs if you take the potatoes out. If you keep them, that’s your business.
Roasted Red Pepper Brown Stew Fish
Equipment
- Large baking sheet
- Blender or food processor
- Large skillet
- Deep skillet or Dutch oven
- Mixing bowls
- Chef’s knife
- Cutting board
- Tongs or spatula
Ingredients
- Ingredients
Roasted Red Pepper Sauce:
- 2 whole Roma tomatoes
- 1 large red bell pepper, halved and deseeded
- 1 whole red habanero or Scotch bonnet, stem removed, optional
- 8 cloves garlic
- 1 tablespoon olive oil
- 1 pinch salt
Fish Marinade:
- 2 pounds snapper or kingfish steaks, cleaned and scored
- 2 tablespoons Walkerswood Spicy Jamaican Jerk Seasoning
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper, optional
- 0.5 whole lime, juiced
Flavor-Stew Base:
- 2 tablespoons olive oil or coconut oil
- 1 medium red onion, thinly sliced
- 1 teaspoon allspice
- 8 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 stalks green onions, chopped
- 1 medium red bell pepper, diced
- 0.5 medium orange bell pepper, diced
- 0.5 medium yellow bell pepper, diced
- 1.5 tablespoons tomato paste
- 1 medium tomato, diced
- 1 cup potatoes, peeled and sliced into thin rounds (optional since it adds carbs)
To Finish the Stew:
- 1 batch roasted red pepper sauce, from above
- 1. cups seafood broth
- sprigs thyme
- 1 stalk green onion
- pinch salt and pepper, to taste
Instructions
- Toast Your Sauce Base: Preheat your oven to 425°F. Place tomatoes, red bell pepper, garlic (skin-on), and habanero on a baking sheet. Drizzle with olive oil and a pinch of salt. Roast for 20-25 minutes until softened and slightly charred.
- Blend Like a Boss: Let veggies cool slightly, then peel the garlic. Blend all roasted ingredients into a smooth sauce. Set aside.
- Marinate That Fish: In a bowl, mix olive oil, Walkerswood Spicy Jerk seasoning, lime juice, and all dry spices. Rub the mixture into the fish, getting it into all the cuts. Let it sit for at least 20 minutes.
- Sear to Lock the Flavor: Heat oil in a large skillet over medium heat. Sear marinated fish on both sides until golden—just enough to lock in flavor. Don’t fully cook. Set aside.
- Build That Flavor Base: In a deep skillet or Dutch oven, heat oil. Sauté red onion, garlic, thyme, and scallion until fragrant. Add diced tomato, tomato paste, and red bell pepper. Cook for 3-4 minutes.
- Add Color & Comfort: Stir in the diced orange, yellow, and green bell peppers, then add your potato rounds. Let them soften slightly, about 5 minutes. (Pro Tip: Boil your potatoes for 5 minutes first to speed up the cooking)
- Bring It Together: Pour in your blended roasted red pepper sauce and broth. Add thyme and green onion. Let simmer for 10 minutes.
- Fish Meets Stew: Carefully nestle seared fish into the bubbling stew. Spoon sauce over each piece. Cover and simmer on low for 15-20 minutes, until fish is fully cooked and potatoes are tender.
- Taste & Enjoy: Taste and adjust with salt and pepper as needed. Serve hot and proud—with rice, festival, or bammy. Your kitchen just leveled up.
Video
Notes
- For extra richness, add a splash of coconut milk at the end.
- Want to keep it gentle? Use a milder pepper instead of habanero.
- This dish is even better the next day—hello, leftovers!
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!