What’s that smell? Is that… flavor I sense? Listen, if your kitchen’s startin’ to smell like Kingston on a Sunday afternoon, then you already know what time it is. This right here? This is brown stew fish…the real kind. The kind that honors the bold, beautiful tradition of Jamaican cooking and brings it all the way home.
I’ve got Jamaican roots running through me, and the moment I first tasted this dish—rich, saucy, peppery, and deep with island love—I knew it wasn’t just food. It was a connection. A celebration. A spiritual experience in a skillet. And now? It’s one of my favorite things to make when I want to feel both grounded and gourmet. Because this dish doesn’t just feed your belly, friend—it feeds your soul. AND it’s only 6g carbs if you take the potatoes out. If you keep them, that’s your business.
Let me just say this: if you’ve landed on this page, I already know a few things about you. One, your taste buds are not here for bland living. Two, you like your food seasoned and soulful. And three, you’re clearly about to do something special in your kitchen—because brown stew fish is not just a meal. It’s a moment. It’s a mood. It’s a flavorful, saucy celebration in a skillet. And friend, you deserve every single bite.
Why This Brown Stew Fish Deserves Its Own Standing Ovation
Let’s keep it real—this ain’t your everyday “just throw something together” meal. No, this is the kind of dish you make when you want to remind yourself (and the people you love) that you still got it. This brown stew fish is roasted red pepper magic, with vibrant Caribbean spices, layers of heat, and that rich, simmered-down sauce that’ll have you licking the spoon and blaming it on “quality control.”
It’s elevated, but still cozy. Fancy enough for a dinner guest, yet soulful enough to make you feel like you just called your grandma on the house phone. You know the one—with the long, tangled cord and somebody yelling, “Get off that phone!” in the background.
This dish hits every note: it’s got heat, it’s got heart, and it’s got heritage. And even though I swapped a few traditional ingredients for my own twist (hey Walkerswood Jerk Seasoning, I see you!), the soul of this dish still shows up with bells on.
Stay with me—because your taste buds are about to take a trip, and we didn’t even have to go through TSA.
Customizing Your Brown Stew Fish Like a Pro
Here’s the thing: good cooking is flexible. And while this recipe is giving rich auntie at the family reunion who brought the GOOD food, it’s also totally customizable. Whether you’re working with what you’ve got or putting your own remix on it, I got you.
Want it milder? Swap out that habanero for a sweet pepper or leave it out altogether. Trying to keep it low-carb? Skip the potatoes (you won’t miss ‘em with all that flavor swimming around). Prefer it extra saucy? Add a splash of coconut milk at the end for that creamy finish that feels like a hug. Vegetarian friend coming over? Sub in eggplant or hearts of palm and let them get their life.
You’re the one behind the stove—so feel free to adjust, taste, and make it your own. That’s what makes it yours.
Questions You Didn’t Ask (But I Know You’re Thinking)
“Can I use tilapia or salmon instead of snapper?”
Friend… I mean, you can, but just know that snapper was born for the spotlight. That said, if snapper is hard to find or out of your price range, you can absolutely use tilapia, cod, or even salmon. Just know the texture and flavor will shift a bit. Think of it like changing lead singers—still a good show, just a different sound.
“Do I have to use jerk seasoning?”
You don’t, but if you leave it out, it’s kinda like leaving Patti LaBelle off your playlist at the cookout. The jerk seasoning brings heat, depth, and that unmistakable island rhythm. Walkerswood is my go-to, but any good-quality spicy jerk paste or dry rub will work.
“What if I don’t like it too spicy?”
First of all, who hurt you? Just kidding (kind of). But seriously, you can totally adjust the spice. Swap the habanero for a milder pepper, use less jerk seasoning, or add a splash of coconut milk to mellow it all out. Remember: it’s your kitchen. You run this.
“Do I need all those bell peppers?”
Yes. And no. Yes, because the color, the sweetness, the texture—it’s all doing something. But if you only have one or two, make it work. Just don’t skip the red one. It’s the main character.
Pro Tips to Level Up Your Brown Stew Fish
✨ Sear, don’t skip. Even if you’re in a rush, searing the fish before it goes in the sauce adds flavor and helps it hold together. It’s like giving your fish a good edge-up before the party.
✨ Let that sauce simmer. Give it time to do what it came to do. Let those flavors mingle, dance, and fall in love before the fish ever touches it.
✨ Add lime juice at the end. It brightens everything. Don’t skip it unless you just enjoy missing out on joy.
✨ Use fresh thyme and scallion. Dried works in a pinch, but the fresh stuff? That’s the fragrance that brings the ancestors to the kitchen.
✨ Leftovers are elite. This dish is even better the next day. The flavors deepen, and that sauce gets thick like a good plot twist.
When to Pull Out This Brown Stew Fish
Let’s be clear—this isn’t a just-anyday dinner. This is a “let me show you I really cook” dish. It’s giving:
✨ Sunday dinner with your people, where the food is good and the stories are even better.
✨ Date night when you’re trying to impress but still keep it soulful. (Because let’s be honest, a good sauce is a love language.)
✨ Self-care nights when you need to remind yourself you’re the main character in your own story. Light a candle. Plate it pretty. Eat like royalty.
✨ Family functions where someone is bound to ask, “Who made this fish?” and you just smile while wiping your hands on a towel like you ain’t just snatched the table.
You don’t need a special reason to make brown stew fish, but every time you do, it will feel like a celebration. This dish shows up dressed for the occasion—even if the occasion is you in your robe with your bonnet on, living your best at-home life.
Go On and Make It Happen
You came here for a brown stew fish recipe, but if you’ve made it this far, you’re leaving with way more than that. You’re leaving with confidence, a little inspiration, and a reminder that good food should feel like love—bold, layered, and worth every moment it takes to make it.
So go on. Fire up your skillet, pull out those peppers, and let that sauce bubble like it’s got something to say. Put your music on, pour yourself a lil’ something, and create a whole mood. Because food isn’t just about eating—it’s about feeling. And this right here? This is a whole feeling.
Tag me when you make it. And don’t forget to taste the sauce as you go—it’s the unofficial chef’s privilege.
Until next time, stay full and stay fabulous.
Roasted Red Pepper Brown Stew Fish
Equipment
- Large baking sheet
- Blender or food processor
- Large skillet
- Deep skillet or Dutch oven
- Mixing bowls
- Chef’s knife
- Cutting board
- Tongs or spatula
Ingredients
- Ingredients
Roasted Red Pepper Sauce:
- 2 whole Roma tomatoes
- 1 large red bell pepper, halved and deseeded
- 1 whole red habanero or Scotch bonnet, stem removed, optional
- 8 cloves garlic
- 1 tablespoon olive oil
- 1 pinch salt
Fish Marinade:
- 2 pounds snapper or kingfish steaks, cleaned and scored
- 2 tablespoons Walkerswood Spicy Jamaican Jerk Seasoning
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper, optional
- 0.5 whole lime, juiced
Flavor-Stew Base:
- 2 tablespoons olive oil or coconut oil
- 1 medium red onion, thinly sliced
- 1 teaspoon allspice
- 8 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 stalks green onions, chopped
- 1 medium red bell pepper, diced
- 0.5 medium orange bell pepper, diced
- 0.5 medium yellow bell pepper, diced
- 1.5 tablespoons tomato paste
- 1 medium tomato, diced
- 1 cup potatoes, peeled and sliced into thin rounds (optional since it adds carbs)
To Finish the Stew:
- 1 batch roasted red pepper sauce, from above
- 1. cups seafood broth
- sprigs thyme
- 1 stalk green onion
- pinch salt and pepper, to taste
Instructions
- Toast Your Sauce Base: Preheat your oven to 425°F. Place tomatoes, red bell pepper, garlic (skin-on), and habanero on a baking sheet. Drizzle with olive oil and a pinch of salt. Roast for 20-25 minutes until softened and slightly charred.
- Blend Like a Boss: Let veggies cool slightly, then peel the garlic. Blend all roasted ingredients into a smooth sauce. Set aside.
- Marinate That Fish: In a bowl, mix olive oil, Walkerswood Spicy Jerk seasoning, lime juice, and all dry spices. Rub the mixture into the fish, getting it into all the cuts. Let it sit for at least 20 minutes.
- Sear to Lock the Flavor: Heat oil in a large skillet over medium heat. Sear marinated fish on both sides until golden—just enough to lock in flavor. Don’t fully cook. Set aside.
- Build That Flavor Base: In a deep skillet or Dutch oven, heat oil. Sauté red onion, garlic, thyme, and scallion until fragrant. Add diced tomato, tomato paste, and red bell pepper. Cook for 3-4 minutes.
- Add Color & Comfort: Stir in the diced orange, yellow, and green bell peppers, then add your potato rounds. Let them soften slightly, about 5 minutes. (Pro Tip: Boil your potatoes for 5 minutes first to speed up the cooking)
- Bring It Together: Pour in your blended roasted red pepper sauce and broth. Add thyme and green onion. Let simmer for 10 minutes.
- Fish Meets Stew: Carefully nestle seared fish into the bubbling stew. Spoon sauce over each piece. Cover and simmer on low for 15-20 minutes, until fish is fully cooked and potatoes are tender.
- Taste & Enjoy: Taste and adjust with salt and pepper as needed. Serve hot and proud—with rice, festival, or bammy. Your kitchen just leveled up.
Notes
- For extra richness, add a splash of coconut milk at the end.
- Want to keep it gentle? Use a milder pepper instead of habanero.
- This dish is even better the next day—hello, leftovers!
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!