Guyanese Fish Stew

Origin: Before borders and flags, the first stews were sung into being by the Indigenous peoples of the Caribbean—fish from river and sea simmered with cassava, pepper, and herbs in clay pots.

When the enslaved Africans came, they carried memory in their hands—garlic, thyme, fire, and the art of coaxing depth from what little was given. Later came the Indians, Europeans, and Chinese, each leaving traces—spice, broth, coconut, heat.

Over centuries, these flavors tangled like mangrove roots—masala met cassareep, broth met pepperpot—until the stew became something that belonged to everyone and no one, a dish born from survival and transformed by love.

A bowl of fish stew is not just food; it is a record of the Caribbean itself—salt, sweat, and story.

Ingredients

“ Firm fish, fried crisp, then simmered in a tomato-rich stew kissed by thyme, cumin, and memory.”

For the Fish

6 pieces of firm white fish (4-inch chunks; cod, haddock, or similar)

1 ½ cups all-purpose flour

2 tbsp ground cumin

1 tbsp ground coriander

1 tbsp dried thyme

2 tbsp smoked paprika

1 tbsp salt

1 tbsp black pepper

Neutral oil, for frying

For the Sauce

1 medium onion, diced

4 cloves garlic, minced

2 ribs celery, diced

6 ripe tomatoes, diced

1 tbsp tomato paste

1 tbsp fresh thyme (or 1 tsp dried)

1 tbsp Worcestershire sauce

½ tbsp casareep (optional but traditional)

1 cup water, plus up to ½ cup more if needed

2 tbsp oil (from the fried fish or fresh)

To Finish

Handful of fresh basil or scallions, chopped

How The Alchemy Happens

Dredge and Fry the Fish

In a wide bowl, mix flour, cumin, coriander, thyme, paprika, salt, and pepper. Dredge each fish piece in the mixture, shaking off excess.

Heat neutral oil in a skillet over medium-high heat. Fry the fish until golden on both sides—about 2–3 minutes per side. Set aside on a paper towel.

Build the Sauce

In a clean pan add a few spoonfuls of the fish fry oil, sauté onion, garlic, and celery over medium heat until the onions start to brown—about 5–7 minutes.

Add diced tomatoes and tomato paste. Stir well. Add thyme, Worcestershire, casareep, and 1 cup of water. Cook for 15 minutes, letting the tomatoes break down and the flavors deepen.

Simmer the Stew

Nestle the fried fish into the sauce. Spoon some of the liquid gently over the fish. Simmer for 10 to 15 minutes uncovered. Add more water if needed for your preferred consistency.

Garnish and Serve

Sprinkle with chopped basil or scallions just before serving.