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Caribbean Fish Stew with Green Bananas

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~ Robert Burton

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Caribbean Fish Stew with Green Bananas
1996 Food and Wine: An Entire Year's Recipes
from America's Favorite Food Magazine
Food & Wine Books, Editor in Chief: Judith Hill,
1996 American Express Publishing Corp.

Out of Print, Used & Rare

6 servings

2 pounds firm white-fleshed fish steaks, such as halibut,
tilefish or cod, 1 to 1 1/2 inches thick
1 tablespoon olive oil
2 large celery ribs, thinly sliced
1 large onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
2 scallions, coarsely chopped
2 large garlic cloves, minced
Large pinch of saffron threads
Salt and freshly ground pepper
1 to 2 Scotch bonnet chiles, pierced with a knife
4 large fresh thyme sprigs
Three 3-inch strips of lime zest
1 teaspoon allspice berries, coarsely ground
4 large unpeeled green bananas, rinsed and thinly sliced
4 ounces okra, sliced crosswise 1/3 inch thick
1 medium zucchini, halved lengthwise and sliced
crosswise 1/4 inch thick
2 tablespoons fresh lime juice
Steamed white rice, for serving
Lime wedges, for serving

1. In a large saucepan, cover the fish steaks with 8 cups of water and
bring just to a boil over moderately high heat. Reduce the heat to low
and simmer, skimming a few times, until the fish steaks are just cooked through, about 8 minutes. Transfer the fish to a plate to cool, then remove
and discard the skin and bones. Pour the fish broth into a large bowl.
2. Heat the olive oil in a large heavy saucepan. Add the celery, onion and green pepper and cook over moderately low heat, stirring, until the vege-
tables are wilted, about 10 minutes. Add the tomato, scallions, and garlic
and cook over moderately high heat, stirring, for 2 minutes. Add the fish
broth and saffron, season with salt and pepper and bring to a simmer.
Add the chiles, thyme, lime zest and allspice and simmer over low heat
for 10 minutes.
3. In a saucepan of boiling water, simmer the banana slices over moderate heat until tender, about 10 minutes. Transfer the bananas to a plate. Add
the okra to the water and simmer until it is tender, about 4 minutes. Drain
the okra and add it to the banana slices.
4. Add the zucchini to the stew and simmer under tender, about 4 minutes. Discard the chiles and the lime zest. Add the bananas, okra, lime juice and
fish steaks and season the stew with salt and pepper. Serve the stew with
the steamed white rice and the lime wedges.
- Marcia Kiesel

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