Key West Fish Stew
A broth-based stew combining white fish, tomato, and okra with Caribbean aromatics. Served hot in bowls with crispy bread for soaking.
Ingredients
Method
Dice the onion, celery, and bell pepper. Mince the garlic. Cut the fish fillets into 2-inch chunks. Slice the okra into 1/2-inch rounds. Squeeze the lime juice and chop the cilantro.
Heat olive oil in a large pot over medium heat. Add the onion, celery, and bell pepper; sauté for 5–6 minutes until softened.
Add the garlic and cook for 1 minute until fragrant. Pour in the stock and canned tomatoes with juice. Drop in the bay leaves and bring to a simmer.
Simmer the broth for 10 minutes to blend flavors. Add the okra and continue simmering for 8–10 minutes until tender.
Gently add the fish chunks and lime juice. Simmer for 6–8 minutes until the fish is opaque and flakes easily. Do not stir vigorously.
Remove from heat. Discard the bay leaves. Taste and adjust salt and pepper. Stir in hot sauce if using.
Ladle into bowls and garnish with fresh cilantro. Serve hot with crusty bread or saltine crackers.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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