Run Down (Fish Stew)

Run Down is a comforting Caribbean fish stew that combines fresh seafood with creamy coconut milk and vibrant spices. This traditional dish features the flavors of the sea, enhanced by a touch of heat from Scotch bonnet peppers, offering a rich and flavorful meal for various occasions. Whether savored at a beachfront setting or at home, Run Down brings the sunny essence of the Caribbean to your dining table with every spoonful.

Ingredients

• 1 1/2 lbs assorted fish fillets, skinless, cut into chunks
• 1 can coconut milk
• 2 cups fish or vegetable broth
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 2 tsp curry powder
• 1 tsp thyme
• 1 tsp paprika
• 1 tsp scotch bonnet pepper, minced
• 2 tbsp coconut oil
• 1 tbsp lime juice
• to taste salt and pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the chopped onion, minced garlic, grated ginger, and minced Scotch bonnet pepper. Cook, stirring frequently, until the onions become translucent, about 5 minutes.
3. Stir in the curry powder, thyme, and paprika. Continue cooking for 1-2 minutes until the spices are fragrant.
4. Pour in the coconut milk and the fish or vegetable broth. Stir to combine and bring to a gentle simmer.
5. Add the chunks of fish fillets to the pot. Simmer gently for 15-20 minutes until the fish is cooked through and tender.
6. Stir in the lime juice and adjust the seasoning with salt and pepper according to taste.
7. Serve the stew hot, garnished with chopped fresh cilantro.

Keywords: Caribbean, Fish Stew, Creamy, Spicy, Seafood

Spice Rack: Curry Powder, Thyme, Paprika, Scotch Bonnet Pepper

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