~602 cal · 46g protein · 13g carbs · 39g fat (estimated, per serving)
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Fish in a dark brown tomato gravy with thyme
🇧🇸 Nassau
Stew fish is old-school Bahamian comfort, built on "browning" — flour toasted dark in oil — that gives the gravy its deep color and roux body. Snapper or grouper simmers in the tomato-and-thyme sauce with a squeeze of lime, served with grits or johnnycake any time from breakfast to supper.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lb snapper or grouper, cut in steaks
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3 tbsp flour (for browning the gravy)
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2 tbsp tomato paste
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1 onion
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1 bell pepper
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1 tsp thyme
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2 bay
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1 lime
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1/4 cup oil
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to taste salt
Instructions
1
Season the fish (or hearts of palm) with lime and salt.
2
Toast the flour in the oil over medium heat until deep brown for the "browning."
3
Add the onion, pepper, tomato paste, thyme, and bay and cook to a gravy with water.
4
Lay in the fish (or hearts of palm and mushrooms) and simmer gently until cooked.
5
Finish with lime and serve with grits, rice, or johnnycake.
Nassau tradition.
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🌏 While it simmers — know your destination
📍
Nassau. Conch stand capital of the archipelago.
🗺️
Bahamas. Seven hundred islands ruled by the conch.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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