There's nothing like a bowl of Caribbean fish stew to transport you to warmer climes during the colder seasons of the year. Made with plantains and yuca, our Caribbean fish stew recipe is hearty enough to be a standalone meal or alongside rice. These starchy ingredients soak up the flavors in the pot, adding to the richness of the meal, and also making it a wonderful dish to enjoy as leftovers.
How to Make Caribbean Fish Stew
The best part about making Caribbean fish stew is that there's no definitive recipe for it. There are, however, a few elements that give a fish stew some Caribbean flair. For one thing, coconut milk is a great base — rich and reminiscent of Caribbean cuisine. The addition of starchy veggies like plantain and yuca also is characteristic of Caribbean cooking. From there, a little lime and cilantro really round out the flavors and give the meal a sense of place.
You can calso turn the meal into a Caribbean seafood stew by adding shellfish to the pot. Try stirring in spot prawns or snow crab in the last few minutes of cooking until their cooked and warmed through.