Caribische- visstoofpot

Caribbean fish stew

Cooking time25 minutes

This fish stew will get you in the Caribbean mood in no time! The herbs and spices and different types of fish make for a real taste explosion.

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Caribische - visstoofpot

    1. Cut the tuna and swordfish into 2 cm (¾ in.) cubes.

    2. Remove the seeds and membranes from the pepper and then cut the pepper into 1 cm (½ in.) cubes.

    3. Peel the onion and cut into cubes.

    4. Peel and finely chop the garlic.

    5. Cut the Looye JOYN tomatoes into quarters.

    6. Cut the jalapeño pepper in half, remove the seeds and slice into wafer-thin strips.

    7. Squeeze the lime.


    1. Combine black pepper, chili powder, cumin and half of the salt in a small bowl. Sprinkle the cubes of fish on both sides with the spice mixture.

    2. Heat 1½ tbsp of the oil in a large frying pan over high heat and fry the fish cubes for a few minutes until browned. Remove the pan from the heat and allow to cool.

    3. Heat the remaining olive oil in a second frying pan over medium heat.

    4. Add the onion and pepper cubes, the garlic, jalapeño pepper and thyme leaves. Gently fry for approximately 6 minutes until softened but not brown. Add coconut milk, Looye JOYN tomatoes and the remaining salt and bring to the boil.

    5. Add the cooled fish cubes and cover the pan with a lid. Leave to simmer for 3 minutes until the fish is heated through. Carefully stir in the coriander leaves and the lime juice. Serve immediately.

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