Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Funchi and Stew (firm cornmeal with tomato fish stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 12 hrs

Total 12 hrs 25 min

Ingredients

For the funchi:
- 1 cup (160 g) coarse cornmeal (polenta-style)
- 4 cups (960 ml) water
- 1 tsp (5 g) salt
- 2 tbsp (30 g) butter or margarine
For the stew:
- 1 lb (450 g) salted cod or salted mackerel, soaked 12–24 hours in several changes of water and drained; or 1 lb (450 g) firm white fish fillets, cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 green bell pepper, sliced (about 5 oz / 140 g)
- 1 red bell pepper, sliced (about 5 oz / 140 g)
- 3 cloves garlic, minced (about 9 g)
- 2 scallions, chopped (approx. 30 g)
- 1 Scotch bonnet or habanero pepper, whole or pierced (optional) (approx. 10 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 cup (240 ml) canned diced tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) dried oregano or 1 tbsp (15 ml) fresh chopped oregano
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 cup (240 ml) fish stock or water
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt or to taste (if using soaked salted fish, taste before adding)
- 1 tbsp (15 ml) white vinegar or juice of 1/2 lime
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Prepare the funchi: bring 4 cups (960 ml) water and 1 tsp (5 g) salt to a boil in a saucepan. Gradually whisk in the cornmeal, reducing heat to low. Cook, stirring constantly, until thick and pulling away from the sides, about 10–12 minutes. Stir in butter and transfer to a bowl or mold; keep warm.
2. If using salted fish, ensure it has been soaked and drained. Pat the fish pieces dry. Heat the oil in a wide skillet or pot over medium heat and sauté the onion, scallions, and garlic until translucent, about 4–5 minutes.
3. Add the green and red bell peppers and cook 3–4 minutes until slightly softened. Stir in the chopped tomatoes, tomato paste, oregano, thyme, and Scotch bonnet if using.
4. Pour in the fish stock or water, bring to a simmer, and cook 6–8 minutes to let flavors meld. Taste and adjust seasoning, remembering that soaked salted fish may still add saltiness.
5. Gently add the fish pieces to the simmering sauce, cover, and cook until the fish is opaque and cooked through, about 6–8 minutes for fillets or slightly longer for salted fish.
6. Finish the stew with vinegar or lime juice and sprinkle with chopped parsley or cilantro. Remove the whole Scotch bonnet if used for a milder heat.
7. To serve, turn the funchi onto a plate or slice into wedges and serve alongside generous portions of the fish stew.