Recipe for Jamaican Brown Stew

Families have their own recipe for jamaican brown stew, passed down from generation to generation - this recipe is one that has the most common ingredients I've found.

It tastes fantastic - is very adaptable - the color comes largely from the flavorings and seasonings.

It's good served over rice and peas.

Recipe for Jamaican Brown Stew
2lbs (1 kilo) fish fillets - cut into pieces
1 medium onion sliced thinly
3-4 stalks scallion (spring onion) chopped
1-2 jalapeno (chilli peppers) deseeded and chopped
4 small tomatoes diced
1 heaped teaspoon fresh grated ginger
garlic powder to taste
thyme (1 tsp if dried, 1 sprig if fresh)
salt and pepper to taste
stock cube
1 tablespoon gravy browning sauce
1 tablespoon soy sauce
juice 1/2 lemon or 2 limes
flour to thicken
2 1/2 cup water
oil to coat pan

Season the fish fillets with salt and pepper and fry in oil until golden - set to one side while you make the stew.

In the same oil, fry the sliced onions, tomatoes, jalapeno, ginger, garlic and thyme.

Fry until the onions are softened and it all begins to 'pulp'.

At this point, stir in a tablespoon of flour - do it off the heat or it will become lumpy.

Add the water, gravy browning, soy, stock cube, lemon/lime juice slowly, stirring in each addition.

Allow the liquid to boil - taste and season - either more stock cube, salt and pepper - your choice and this is the bit that will 'make it your own...'

Simmer about 15 minutes and then add the fish - simmer for another 5 minutes until the fish is heated through.

Serve over rice and peas.

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