This Caribbean Style Stewed Titus Is For The Win This Friday!

Fish stew is one of my favorites for Sundays and you know what? We took time to make our own unique fish seasoning! This fish stew is super dope and can be compared to none.

Each tender piece of fish in your mouth is blazing with spice. Whip this up!

 

Ingredients

2 pcs Titus

1 tsp ginger powder

1 tsp coriander

1 tsp cinnamon

3 tsp pepper

3 tsp salt

2 tbsp thyme

2 tsp garlic powder

1 pc onion

1 pc ginger

3 pc garlic

2 pcs red bell pepper

2 pcs green bell pepper

1 tsp allspice

2 pcs yellow bell pepper

180 ml water

70 g tomato paste

1 pc rodo

3 tbsp coconut oil

 

Method

You will need to make a unique fish seasoning for the recipe. To do that, combine the cinnamon, coriander, ginger powder, garlic powder, 2 tablespoons of thyme, 2 teaspoons of salt and 2 teaspoons of ground pepper in a small and mix. Set the mixed spice aside.

Place the fish (cleaned and scaled) on a chopping board and slash the fish diagonally with a 3-4 cm gap in between each slash using a chef’s knife or utility knife. Season the fish with 2 teaspoons of the spice mixture and repeat the same process for the other fish.

Allow the spice to infuse into the fish overnight or for at least several hours.

Preheat the oven to 180 degrees C. Cut 2 large aluminium foil and coat with coconut oil. Wrap each Titus tightly in the foil and place on the baking tray. Roast for about 25 minutes. Remove from heat and set aside.

Heat the 2 tablespoons of coconut oil in a large frying pan and saute the onions (diced) and garlic (minced) in the oil until translucent.

Add the bell peppers (diced) and ginger (grated) and stir for about 2 minutes. Add the tomato and stir. Add the allspice, rodo and season with the spice mixture.

Pour the water and stir then carefully lower the fish into the frying pan. Increase the heat to high to bring to boil before reducing to a simmer. Use a spoon to fully immerse the fish into the liquid. Cover the pan and allow to simmer for about 20 minutes on low heat. Check water level at intervals and add ¼ cup of water if required and adjust seasoning.

Serve over rice.