- 2 lbs grouper with bone (or any preferred white fish)
- 2 limes
- 2 yellow onions
- 2 celery stalks
- 1 garlic clove
- 1 tsp ground thyme
- 1 tbsp whole cloves
- ¼ goat pepper (Scotch Bonnet pepper or habanero pepper are fine too)
- ½ lbs potatoes, peeled and thickly cubed
- Salt and pepper to taste
On a separate dish, season fish with lime juice, salt, and pepper. Fill a separate pot with two (2) cups of water and combine yellow onions, celery, garlic, thyme, butter, cloves, peppers, and potatoes. Bring to a boil and then cover and cook for 15 minutes, or until potatoes are almost done (just soft enough to push a fork through without breaking the potato). Add more water to fill the pot, if necessary. Add fish with lime juice and reduce heat to simmer the stew for 10 minutes, or until the fish begins to flake off the bone. Add salt and pepper to taste as needed.
Bahamian Boiled Fish is usually served with a side order of white or yellow-corn grits or a healthy slice of homemade Johnny Cake to soak up the flavourful broth and really stretch out the meal.
Cabbage can be included to add more girth to the stew, but for a sweeter addition, throw two (2) sliced plantains (an exceptional pairing when using grouper or hogfish!) into the broth.