Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Piska Kriyoyo (Creole-style stewed fish in a spiced tomato and pepper sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 24 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 1 whole firm white fish (red snapper, sea bass, or similar), cleaned and scored, approx. 2.5 lb (1.1 kg)
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour for dusting
- 1/2 cup (120 ml) vegetable oil for frying, plus extra if needed
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, thinly sliced (approx. 150 g)
- 1 green bell pepper, sliced (approx. 120 g)
- 1 red bell pepper, sliced (approx. 120 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 Scotch bonnet or habanero pepper, whole or seeded and chopped for milder heat (optional)
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) crushed tomatoes or canned diced tomatoes
- 1 cup (240 ml) fish stock or water
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh cilantro or culantro
- 1 tsp (4 g) sugar (to balance acidity)
- Lime wedges and chopped cilantro for garnish

Instructions

1. Rinse the cleaned whole fish and pat dry. Rub the fish inside and out with lime juice, 1 tsp salt, and 1/2 tsp black pepper. Let rest 15 minutes.
2. Lightly dust the fish with flour, shaking off excess. Heat 1/2 cup (120 ml) vegetable oil in a large skillet or frying pan over medium-high heat until shimmering.
3. Fry the fish 4–6 minutes per side, depending on thickness, until golden brown and mostly cooked through. Transfer to a plate and set aside.
4. In a separate large sauté pan, heat 2 tbsp (30 ml) olive oil over medium heat. Add onion, green and red bell peppers, and cook until softened, about 5 minutes.
5. Add garlic and Scotch bonnet (if using) and cook 1 minute until fragrant. Stir in tomato paste and cook 1 minute.
6. Add crushed tomatoes and fish stock (or water), thyme, bay leaf, sugar, and the remaining 1/2 tsp salt. Bring to a simmer and reduce heat to low; simmer 8–10 minutes to meld flavors.
7. Gently nestle the fried fish into the tomato sauce, spoon sauce over the fish, cover, and simmer gently 8–10 minutes more so the fish finishes cooking and absorbs the sauce flavors.
8. Remove bay leaf and thyme stems, scatter chopped cilantro over the top, and serve hot with rice, funchi, or boiled plantains and lime wedges.