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Caribbean Salmon and Rice

Caribbean Fish Stew

Tinned salmon cooked in the Caribbean way a transformational dish that will become a family favourite
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Caribbean
Servings 4
Calories 250 kcal


  • 1 large tin pink or red salmon 450g plus one smaller tin, drained (keep liquid for sauce) remove bones and most skin
  • 2 tomato chopped
  • 1/2 400g tin tomato
  • 1 Onion sliced
  • 1 clove garlic minced
  • 1/2 cup parsley chopped
  • 1 tsp tomato paste
  • 1 tsp salt, sugar and 1.2 tsp black pepper


  • Put your rice on to boil.
    1. Heat one tablespoon of oil in a wok or pan until hot and add the onion, garlic and peppers and sauté on medium heat until soft. Stir and add fresh chopped tomatoes and cook slow for a minute or two until these soften.
    2. Meanwhile open salmon into a bowl and clean off the skin and bones keeping the liquid.
    3. Add tinned tomatoes, pepper, salt, sugar, tomato paste,  salmon liquid, and water, then cook covered for 10 minutes.
    4. Add salmon and parsley not stirring to much at this point to keep the salmon pieces whole. Taste and adjust seasoning if required. Continue to cook for another 5 minutes for flavours to meld.


Serve Caribbean Fish Stew with white basmati or jasmine rice, accompanied by
Cucumber sliced and seasoned with salt pepper and lemon juice, plus if you have any some coriander chopped…and of course Ooft! Hot Pepper Sauce. 
Keyword brown cooked salmon, caribbean fish stew, stewed salmon