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Spicy Jamaican Coconut Fish Stew

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Category: Seafood
Prep Time: Cook Time: Total Time:

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Serves/Makes: 6
Ready in: > 5 hrs

1 tablespoon butter, melted

1 medium white onion, finely chopped

1 clove garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 can (15 ounce size) crushed tomatoes, with liquid

1 can (15 ounce size) coconut milk

1 1/2 pound white fish fillets, such as snapper, grouper, or cod

salt and pepper, to taste

lime wedges

scotch bonnet pepper sauce

In a slow cooker, combine butter, onion, garlic, peppers, tomatoes and coconut milk. Cover and cook on low heat for 7-8 hours.

Half an hour before serving, season stew with salt and pepper to taste. Cut fish into 3 inch x 1 inch sized pieces and add to slow cooker. Cover and cook on high for 15-20 minutes, or until fish flakes easily when tested with a fork.

Serve with a squeeze of lime juice and hot pepper sauce on the side.

Recipe Source: cdkitchen.com

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