Bizzys Brown Stew fish.  

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This is a popular, flavourful fish dish in Antigua and Barbuda, showcasing the fresh, delicate flavours of local seafood. The dish is a twist on the traditional Brown Stew Chicken, with seabass or sea brim as the star of the show. The fish is simmered in a rich, savoury, and slightly sweet brown stew sauce, creating a delightful balance of textures and flavours. It’s a favourite dish for both locals and visitors, especially in coastal communities where fresh fish is readily available.

Key Ingredients:

• Seabass or Sea Brim: Both seabass and sea brim (often locally referred to as snapper or parrot fish) are used in this dish. The fish is typically cleaned, gutted, and cut into fillets or steaks. The firm, flaky texture of seabass makes it an ideal candidate for braising in the rich stew sauce.
• Brown Sugar: As with Brown Stew Chicken, brown sugar is caramelized to create the distinctive “brown” colour and depth of flavour in the stew. This adds a rich sweetness that balances the savoury elements of the dish.
• Scotch Bonnet Peppers: Known for their intense heat and fruity undertones, these peppers are a key ingredient in Caribbean cooking. They add spice to the dish, though the level of heat can be adjusted based on preference.
• Onions, Garlic, and Ginger: These aromatics form the base of the stew, infusing the fish with rich flavours. Ginger adds a slight warmth and zing, while garlic and onions bring depth to the sauce.
• Tomatoes: Fresh tomatoes or tomato paste are used to provide acidity and a touch of sweetness that balances the richness of the sauce.
• Thyme: A staple herb in Caribbean cuisine, thyme adds an earthy, aromatic note to the stew, enhancing the overall flavour profile.
• Bell Peppers: Colourful bell peppers (usually red or green) are added to the stew, contributing texture, sweetness, and vibrant colour.
• Soy Sauce: A little soy sauce is often included to deepen the savoury flavour of the stew, complementing the sweetness of the caramelized sugar.
• Carrots and Potatoes: carrots and potatoes, soak up the stew’s flavourful sauce and add heartiness to the dish.

Preparation:

1. Clean and Season the Fish: The seabass or sea brim is typically cleaned and cut into pieces, then seasoned with a mix of garlic, salt, black pepper, thyme,  a bit of lime or vinegar to tenderise and flavour the fish. It’s left to marinate for about 30 minutes to an hour.
2. Caramelize the Brown Sugar: In a large pot or skillet, brown sugar is gently heated until it melts and caramelizes, turning a rich, deep brown. This creates a savoury-sweet base for the stew and gives it its characteristic colour.
3. Sear the Fish: The seasoned fish pieces are then added to the pot to brown lightly in the caramelized sugar. This step helps to lock in the flavours and adds a slightly crispy texture to the fish’s exterior.
4. Sauté the Aromatics: After the fish is browned, onions, bell peppers, garlic, ginger, and scotch bonnet peppers are sautéed in the same pot to release their fragrant oils and flavours. The goal is to soften the vegetables and infuse the base of the stew with their savoury notes.
5. Add the Tomatoes and Sauce: Tomatoes, either fresh chopped or tomato paste, are added to the pot, followed by a bit of soy sauce and water or broth to create the stew’s rich, flavourful sauce. Some recipes may also include a splash of vinegar or lime juice to add brightness and balance the richness of the caramelized sugar.
6. Simmer the Stew: The fish is gently simmered in the sauce for about 20-30 minutes, allowing the flavours to meld together and the fish to absorb the aromatic sauce. If using, carrots or potatoes are added during this simmering process to cook through and soak up the stew’s flavour.
7. Finishing Touches: Once the fish is cooked through and the sauce has thickened slightly, the stew is ready to be served. Some people like to garnish the dish with additional fresh thyme or a squeeze of lime juice for extra flavour.

flavour Profile:

Antiguan Brown Stew Seabass is a delightful balance of savoury, sweet, spicy, and aromatic flavours:

• Savoury from the caramelized sugar, soy sauce, and the umami of the fish.
• Sweet from the caramelized sugar and natural sweetness of the vegetables like bell peppers and tomatoes.
• Spicy from the scotch bonnet peppers, adding a fruity heat that balances the sweetness and depth of the stew.
• Tangy from the tomatoes, and sometimes vinegar or lime, adding a fresh brightness to the rich, savoury sauce.
• Aromatic from the thyme, garlic, and ginger, which give the stew a complex fragrance and enhance the overall dish.

Serving:

Bizzys Brown Stew Fish is typically served with rice (often with peas, like rice and peas) or roti, both of which help soak up the flavourful stew sauce. It can also be paired with fried plantains, coleslaw, or a side of steamed vegetables for a complete meal.

This dish is perfect for a relaxed family meal or a special occasion, and it’s a great way to enjoy the flavours of the Caribbean’s coastal bounty. The tender seabass soaked in the rich, savoury sauce is a comfort food classic that highlights Antigua’s love for bold, balanced flavours.

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