Entree: Bahamas – Central Culinary Region – Bahamian Boiled Fish (Gently poached seasoned island fish cooked with vegetables in a light, brothy stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 1/2 lb (680 g) firm white fish fillets, such as snapper or grouper, cut into 4 portions
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, diced, about 1 1/2 cups (360 g)
- 1 lb (454 g) mixed root vegetables (sweet potato, yam, or cassava), peeled and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) okra, trimmed and halved
- 1 small scotch bonnet pepper, left whole
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp (30 ml) fresh lime juice
- 6 cups (1.4 L) water or fish stock
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish
- Lime wedges for serving

Instructions

1. Season the fish portions with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp (15 ml) of the lime juice; set aside to rest while you prepare the broth.
2. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
3. Stir in the diced tomatoes and cook until they begin to break down, about 4 minutes. Add the mixed root vegetables, thyme sprigs, bay leaves, whole scotch bonnet, and water or stock. Bring to a gentle boil.
4. Reduce heat to a simmer, cover, and cook until the root provisions are nearly tender, about 15–20 minutes depending on size.
5. Add the okra and continue simmering uncovered for 5 minutes. Adjust seasoning with additional salt if needed.
6. Gently add the seasoned fish pieces to the simmering broth, spooning hot liquid over the fish. Cook over low heat until fish is opaque and flakes easily, about 6–8 minutes.
7. Remove the scotch bonnet, thyme sprigs, and bay leaves. Stir in the remaining 1 tbsp (15 ml) lime juice, taste and adjust seasoning.
8. Ladle into bowls, garnish with chopped parsley or cilantro and lime wedges, and serve hot with boiled provisions or bread on the side.