Entree: Pitcairn – National Cuisine – Breadfruit and Fish Stew (Hearty island stew of breadfruit and fish simmered in coconut milk and aromatic seasonings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 medium breadfruit, peeled, cored and cut into 1-inch pieces, approx 2 lb (900 g)
- 1 lb (454 g) firm white fish fillets (e.g., mahi-mahi or snapper), cut into 1- to 2-inch chunks
- 14 oz (400 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 scallions, thinly sliced
- 2 medium tomatoes, chopped, approx 1 cup (240 g)
- 1 Scotch bonnet pepper, whole (optional)
- 1 tsp (5 g) dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- Juice of 1 lime, about 2 tbsp (30 ml)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Heat the oil in a large heavy pot over medium heat. Add the onion, garlic, bell pepper and scallions and sauté until softened and fragrant, about 5–7 minutes. Stir in the chopped tomatoes, thyme, bay leaf and the whole Scotch bonnet if using, then add the breadfruit pieces and pour in the fish stock or water and half of the coconut milk. Bring to a gentle simmer, cover and cook until the breadfruit is tender when pierced with a fork, about 20–25 minutes.
2. Remove the Scotch bonnet and bay leaf, then gently stir in the remaining coconut milk and lime juice. Add the fish chunks, nestling them into the stew, and simmer gently until the fish is opaque and cooked through, about 6–8 minutes. Adjust seasoning with salt and pepper, garnish with parsley or cilantro, and serve hot with extra lime wedges.