Bahamian Fish Stew

Take the chill off a December evening with this simple soup that comes together quickly.

The generous portion of fresh grouper, combined with the coconut milk, lime and spicy peppers make this a standout recipe sure to tingle your taste buds. Serves 3-4.


3 Tbs. vegetable oil

1 medium white onion, chopped

2-3 fresh serrano peppers

4 cloves garlic, minced

1 small can diced tomatoes

1 tsp. dried oregano

4 cups seafood stock

½ lb. red potatoes, cut into 1-inch pieces

½ can coconut milk

1-2 Tbs. lime juice to taste

1 lb. fresh grouper, cut into 2-inch pieces

Salt and pepper to taste

Cilantro and lime wedges for garnishing


Heat the oil in a medium-sized stew pot. Add the onions, garlic and dried peppers and stir occasionally until the onions begin to turn translucent. Add the tomatoes, oregano and coriander. Bring back to heat and then add the stock. Bring back to a simmer and add the potatoes. Cover and simmer until the potatoes are just fork-tender. Add the lime juice, coconut milk, sea salt and freshly cracked pepper to taste. Bring back to a simmer and add the grouper. Cook for another 5 minutes until the fish is just cooked through. Serve up with cilantro and lime wedges.