Name: Tortola Style Fish Stew
Yield: 4
Cuisine: Tortola
Ingredients: 2.00 lbs fish fillets; 2.00 tbsp olive oil; 1.00 cup chopped onion; 1.00 cup chopped bell peppers; 2.00 cloves minced garlic; 2.00 tsp ground cumin; 1.00 tsp ground coriander; 1.00 tsp ground nutmeg; 1.00 tsp dried oregano; 1.00 tsp dried thyme; 1.00 tsp salt; 0.50 tsp black pepper; 2.00 cups fish stock; 2.00 cups chopped potatoes; 1.00 cup chopped tomatoes; 0.25 cup chopped fresh parsley

Tortola Style Fish Stew

A delicious and hearty stew from the Caribbean island of Tortola.

Preparation time: 15 Minutes

Cooking time: 45 Minutes

Total duration: 1 Minutes

Calories: 370, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 77mg, Sodium: 775mg, Potassium: 878mg, Total Carbohydrates: 28g, Dietary Fiber: 4g, Sugars: 5g, Protein: 39g, Vitamin A: 28%, Vitamin C: 74%, Calcium: 6%, Iron: 16%

This Tortola-style fish stew is a delicious and hearty meal that is sure to warm you up on a cold night. It's made with fresh fish, potatoes, peppers, and spices, and is the perfect way to get a taste of the Caribbean.

Ingredients

2 lbs fish fillets
2 tbsp olive oil
1 cup chopped onion
1 cup chopped bell peppers
2 cloves minced garlic
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground nutmeg
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
0.5 tsp black pepper
2 cups fish stock
2 cups chopped potatoes
1 cup chopped tomatoes
0.25 cup chopped fresh parsley

fish stew Caribbean Tortola Main Course
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short description

Heat the oil in a large pot over medium-high heat.
Add the onion, bell peppers, garlic, cumin, coriander, nutmeg, oregano, thyme, salt, and pepper and cook until the vegetables are soft, about 5 minutes.
Add the fish stock, potatoes, tomatoes, and parsley and bring to a boil.
Reduce the heat to low and simmer for 30 minutes.
Add the fish and cook until the fish is cooked through, about 8 minutes.

detailed description

Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
Add 1 cup of chopped onion, 1 cup of chopped bell peppers, 2 cloves of minced garlic, 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of ground nutmeg, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
Add 2 cups of fish stock, 2 cups of chopped potatoes, 1 cup of chopped tomatoes, and 1/4 cup of chopped fresh parsley and bring to a boil.
Reduce the heat to low and simmer for 30 minutes.
Add 2 pounds of fish fillets and cook until the fish is cooked through, about 8 minutes.

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