LUCIAN POT FISH STEW

Pot fish refers to fish pot or fish trap. Pot fishing is a timehonored tradition in Saint Lucia. Often it takes both father and son for a collaborative effort to pull up the traps from more than thirty feet below the surface. The catch is small today in many cases, because the lionfish are eating many small local fish species. Pot fish often include several varieties of small fish cooked together. However, fish stew is probably the most delicious way locals devour them. The stew is often served with rice and ground provisions.

Serves 4

4 large lionfish fillets
4 small snapper fillets, skin on
1 lime, juiced
¼ cup coconut oil
1 medium red onion, diced
1 teaspoon minced garlic
½ teaspoon minced ginger
1-inch piece cinnamon stick
2 sprigs fresh thyme
1 bay leaf
1 seasoning pepper, sliced
3 medium tomatoes, diced
½ cup white wine
1 sweet bell pepper, sliced
3 green onions scallion, chopped
12 fresh okra, sliced
2 sprigs cilantro, chopped
1 teaspoon sea salt
½ teaspoon black pepper

TO PREPARE THE POT FISH

Rinse fish carefully in ice water, drain, and pat dry with paper towels. Rub with lime juice. In a large skillet, heat oil over medium heat until hot, add the fish, and cook for about 2 to 3 minutes on both sides. Remove fish and set aside.

TO PREPARE THE STEW

To the same pan, add the onion, garlic, ginger, cinnamon, thyme, and bay leaf. Sauté until onions are tender, about 2 minutes. Add seasoning pepper, tomatoes, wine, and 2 cups of water. Let it simmer for about 10 minutes. Stir in the bell pepper, half of the green onions and the okra, followed by the fish, one at time, to the stew. Simmer for about 5 minutes. Add cilantro and adjust for seasoning with salt and pepper.

TO SERVE

Remove the pan from the heat. Spoon vegetables and fish onto a large platter. Top with remaining green onions.

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