This traditional Antiguan stew is a perfect blend of spices, coconut milk, and fish. It's a great dish for a warm summer evening, or served with a side of rice for a complete meal.
Ingredients
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1 pound white fish fillets
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1 tablespoon olive oil
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1 tablespoon minced garlic
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1 teaspoon ground allspice
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1 teaspoon ground ginger
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0.5 teaspoon ground nutmeg
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0.25 teaspoon ground cinnamon
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0.25 teaspoon ground cloves
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0.5 teaspoon salt
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0.25 teaspoon ground black pepper
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2 cups coconut milk
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1 cup diced onion
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0.5 cup chopped fresh cilantro
fish
stew
Caribbean
coconut milk
Main Course
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- short description
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Heat the oil in a large saucepan over medium heat.
Add the garlic, allspice, ginger, nutmeg, cinnamon, cloves, salt, and pepper and cook for 1 minute.
Add the coconut milk, onion, and cilantro and bring to a boil.
Reduce the heat to low and simmer for 10 minutes.
Add the fish and cook for 15 minutes, or until the fish is cooked through.
- detailed description
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Heat the oil in a large saucepan over medium heat. Add the garlic, allspice, ginger, nutmeg, cinnamon, cloves, salt, and pepper and cook for 1 minute.
Add the coconut milk, onion, and cilantro and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
Add the fish and cook for 15 minutes, or until the fish is cooked through.
Serve hot with a side of rice or your favorite vegetable side dish.
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