Caribbean STEWED FISH (Brown Stew Fish)

Stewed Fish/Brown Stew Fish is very popular in the Caribbean. Usually, freshly caught fish are cleaned and seasoned with local herbs and stewed in a golden sauce. In my family, we don’t use sugar for stewing the fish, but we use ketchup & roucou (achiote/annatto). Here’s my take on a Caribbean-style Stewed Fish!
INGREDIENTS:
2 lbs of fish
1 cup of flour
Salt & black pepper
Green seasoning- pimento peppers, 2 inch piece of ginger, 1 head of garlic, hot pepper, handful of cilantro + 3-5 bandhania/chadon beni/culantro leaves
1 tablespoon of Cajun seasoning, 1 tablespoon of lemon pepper & 1 tablespoon of hot chili powder
¼- ½ cup of ketchup (or 1 tbsp of tomato paste)
1 teaspoon of soy sauce (optional)
Pimento peppers
Hot peppers
Thyme
Bay leaves
1 tablespoon of roucou paste (use more if it’s in liquid form)
10-12 cloves of garlic
¼ cup of mango (use tamarind or any tart fruit)
2 tomatoes (or a handful of small ones)
5-8 ochroes/okra (small/young ones preferably)
1 stalk of celery
Handful of parsley
2-4 stalks of Caribbean chive/scallion/green onion
3-5 chadon beni/bandhania/culantro leaves
The juice of 2 limes/lemons (for washing the fish and for adding to the sauce)
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R.
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