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Jamaican Brown Stew with Red Snapper Fish

4 servings

Ingredients

1 whole 1 & 1/2-pound red snapper; scaled, gutted, and fins removed
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 & 1/2 cups vegetable oil
1/4 cup butter
1 tablespoon Filippo Berio® Olive Oil
1/2 cup chopped onion
1/2 cup chopped bell peppers (red, yellow, and green)
1 tablespoon minced garlic
1/2 cup diced plum tomatoes
1/4 cup chopped carrot
1/4 cup peeled, seeded and chopped chocho (see Chef's Tip, below)
Scotch bonnet pepper to taste, chopped
1 tablespoon chopped fresh thyme
teaspoons chopped pimento
1/2 cup tomato paste or tomato ketchup
tablespoons soy sauce
2 cups fish stock, vegetable stock, or water
salt and pepper to taste

Method

Mix 1 teaspoon salt and 1 teaspoon pepper together with the garlic powder. Rub the spice mixture over the entire fish and inside the cavity. Heat the vegetable oil in a large skillet and pan fry the fish on both sides. Remove the fish from the skillet and place on paper towels to remove the excess oil.

Also remove the excess oil from the skillet and then heat the Filippo Berio® Olive Oil and the butter. Saute the onion, peppers, garlic, plum tomatoes, carrots, chocho, scotch bonnet pepper, thyme and pimento. Season with salt and pepper.

When the onions are translucent, add the soy sauce, tomato paste and stock. Bring to a boil for 5 minutes. Add the red snapper to the pot and taste and correct the seasoning. Cover the pot and allow to simmer for 5 to 10 minutes, or until the fish is cooked. Remove the fish and serve with ''turn'' cornmeal (see recipe below) and fried plantains.

Chef's Tip

Chocho, a member of the squash family, has a flavor reminiscent of cucumbers and zucchini. It can be purchased fresh or canned at specialty food markets.

''Turn'' Cornmeal

Ingredients

tablespoons Filippo Berio® Olive Oil
1/2 each of one yellow, red, and green bell pepper, chopped
2 small tomatoes, diced
1/2 onion, chopped
1/2 cup chopped okra
1 tablespoon chopped garlic
1 tablespoon chopped thyme
1 teaspoon whole allspice, crushed
1/2 teaspoon minced Scotch bonnet pepper
salt and pepper to taste
6 cups vegetable stock
1/3 cup coconut milk
1 pound yellow cornmeal

Method

In a medium saucepan, saute in Filippo Berio® Olive Oil the bell peppers, tomatoes, onions, okra, garlic, thyme, allspice and the Scotch bonnet pepper. Season with salt and pepper. When the onions are translucent, add 4 cups of the vegetable stock and the coconut milk and bring to a boil.

In a separate boil, mix 2 cups of vegetable stock with the cornmeal. Remove the saucepan from the heat and add the cornmeal mixture to the pot and stir until smooth. Return the saucepan to the stove on medium heat. Stir, or ''turn,'' the cornmeal for 10 minutes. The mixture should be thick and have the consistency of mashed potatoes. Remove from the heat and serve hot.