Sally Bee's Caribbean Fish Stew


Spread the lime zest over the base of a 33cm x 23cm shallow dish. Lay the fish in the dish and pour over the lime juice.

Using a mortar and pestle, crush the thyme leaves, black peppercorns and 1 tbsp of olive oil to make a paste. Rub the paste all over the fish and then sprinkle over the rum. Cover and marinate in the fridge for about 1 hour.
Heat the remaining olive oil in a large deep saucepan and fry the onion for 4-5 minutes, or until soft. Add the chopped parsley, garlic and sugar and cook for about 4 minutes.

Now add the tomato, prawns and the fish with the marinade to the pan. Pour over the stock and tomato purée and cook gently for 8-10 minutes, or until the fish is cooked through and flakes easily.

Season with a little more black pepper and serve with the lime halves and some chunky wholemeal bread.

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