Guyanese Fish Stew

“Some recipes aren’t passed down—they rise, again and again, from the hands that remember.”

Guyanese Fish Stew

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

Ingredients

  • 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.




🔙 Back to the Kitchen

“You don’t need exact measurements when you carry the flavor in your bones.”