Anguilla-Style Red Snapper in Coconut Broth

Name: Anguilla-Style Red Snapper in Coconut Broth
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 30 ml Vegetable Oil; 150 g Onion (finely chopped); 20 g Garlic (finely chopped); 150 g Bell Pepper (finely chopped); 250 g Tomato (finely chopped); 1 pcs Scotch Bonnet Chili (whole); 5 g Fresh Thyme; 2 pcs Bay Leaf; 400 ml Coconut Milk; 400 ml Water; 8 g Salt; 2 g Black Pepper; 600 g Red Snapper (cut into large pieces); 15 ml Lime Juice

This Anguilla-style fish stew poaches red snapper in a coconut broth with tomato, pepper, thyme, and chile.

Prep

20m

Cook

25m

Serves

Estimated

Nutrition

Per serving

491kcal

Calories

35g

Protein

34g

Fat

17g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Broth

30ml
Vegetable Oil
150g
Onion (finely chopped)
20g
Garlic (finely chopped)
150g
Bell Pepper (finely chopped)
250g
Tomato (finely chopped)
1pcs
Scotch Bonnet Chili (whole)
5g
Fresh Thyme
2pcs
Bay Leaf
400ml
Coconut Milk
400ml
Water
8g
Salt
2g
Black Pepper

Fish

600g
Red Snapper (cut into large pieces)
15ml
Lime Juice

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Heat the vegetable oil in a pot over medium heat. Add the onion, garlic, and bell pepper and cook until softened.
02
Stir in the tomato and cook until it breaks down and becomes saucy.
03
Add the scotch bonnet chili, fresh thyme, bay leaves, coconut milk, water, salt, and black pepper. Bring the pot to a gentle boil, then reduce to a steady simmer.
04
Add the red snapper pieces to the simmering broth and cook gently until the red snapper reaches 63°C (145°F) and flakes easily.
05
Finish with the lime juice and serve hot, removing the bay leaves and scotch bonnet chili before serving if desired.

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