Bahamian Stew Fish / Bahamian Boiled Fish / Stew Conch

Have you ever heard the phrase "catch of the day?" A number of areas provide this, especially if you live near the water. You can enjoy the catch of the day in a Bahamian stew fish, which is usually a grouper or a snapper served with a dark roux. This stew is best served with homemade bread or johnnycakes on the side.

Ingredients:

• 2 to 3 lbs Turbot cut into steaks
• 3 tbsp. of vegetable oil (⅓ cup if not using bacon)
• 4 slices of bacon
  
• 2 medium onions (one cube – one sliced)
• 1 stalk of celery (finely diced)
• 1 small potato (cubed)
• 1 carrot (peeled and sliced)
• ¾ cup of flour
• 2 tbsp tomato paste
• 3 sprigs fresh thyme
• 6 cups water
• 2 tbsp dry sherry
• Salt and pepper to taste

How to make Bahamian Stew Fish / Bahamian Boiled Fish / Stew Conch:

• Rubbing fish with sea salt, hot peppers, and garlic. Using your fork or a mortar and pestle crush the hot pepper and garlic into the sea salt. Rub the turbot liberally with this rub. Sprinkle with crushed black pepper and set aside.
• For the marinade, juice two sour oranges and three key limes. Add slices of one hot red pepper and about 8 allspice berries. Sit the turbot steaks into a bowl and pour half of the marinade over it. Cover fish with slices of a medium onion and set aside for 20-30 minutes. Set aside the remaining marinade to enjoy with the completed dish.
• Now that your fish is marinating it is time to prepare your roux – the classic signature feature of this dish. Fry four slices of bacon, remove and set aside for other use.
• Add 3 tablespoons of vegetable oil to a heavy frying pan/skillet and add onion, celery, potato, thyme, and carrot. Sauté until the onions are caramelized on medium heat. Remove vegetables with a slotted spoon and set aside.
• Pat turbot dry and fry in the herb-infused oil. Turning fish to sear well and brown on both sides. Fry until crispy and take care that it does not burn.
• Remove from the oil with a slotted spoon and set aside.
• After lowering the heat, stir in the ¾ cup of flour and stir slowly to brown. Ensure the flour does not burn. After the flour is a dark golden color slowly add 2 cups of water.
• Return the herbs and fish to the pot and then cover with the remaining water. Add salt and pepper to taste. Cook for 20 minutes on medium heat. Cover the pot and cook for another 10 minutes on low heat. Stir in the dry sherry right before serving.
• To plate, place a serving spoon of grits at the bottom of a bowl, cover with slices of turbot and a liberal amount of stew fish broth.
• Add a tablespoon of the reserved pepper sour sauce. Serve with a side of Bahamian johnnycake.