Peas 'n Rice with Stewed Fish
45 minutes
6 servings
Ingredients
For the Rice:
- • 2 cups long-grain rice
- • 1 can (15 oz) pigeon peas, drained
- • 4 oz salt pork, diced
- • 1 large onion, diced
- • 2 celery stalks, diced
- • 1 bell pepper, diced
- • 3 cloves garlic, minced
- • 2 tbsp tomato paste
- • 2 sprigs fresh thyme
- • 3 cups chicken stock
- • Salt and pepper to taste
For the Stewed Fish:
- • 2 lbs grouper or snapper fillets
- • 1 onion, sliced
- • 2 tomatoes, diced
- • 1 bell pepper, sliced
- • 2 tbsp lime juice
- • 2 tbsp vegetable oil
- • 1 tsp paprika
- • Fresh thyme and bay leaf
Instructions
- In a large pot, render salt pork until crispy. Remove and set aside.
- Sauté onion, celery, bell pepper, and garlic in pork fat until softened.
- Stir in tomato paste and cook for 2 minutes.
- Add rice, pigeon peas, thyme, and stock. Bring to boil.
- Reduce heat, cover, and simmer 20 minutes until rice is tender.
- For fish: Season fillets with salt, pepper, and lime juice.
- Heat oil in skillet, brown fish on both sides. Remove.
- Sauté onion, bell pepper, and tomatoes with paprika.
- Return fish to pan, add thyme, bay leaf, and ½ cup water.
- Cover and simmer 10-12 minutes until fish is cooked through.
- Serve stewed fish over peas 'n rice with cooking liquid.
Chef's Notes
Peas 'n Rice is the national dish of the Bahamas, served at every celebration from weddings to family gatherings. The dish showcases West African influence through the use of pigeon peas (gungo peas) and the "rice and peas" cooking technique.
Traditional Bahamian cooks use salt pork for authentic flavor, but bacon can substitute. The key is rendering the fat slowly to create a rich base for the rice. Always use pigeon peas, not black-eyed peas or kidney beans.
For the stewed fish, grouper is traditional, but snapper, mahi-mahi, or any firm white fish works well. The lime juice marinade is essential for authentic Bahamian flavor. Serve with hot pepper sauce on the side and coleslaw for a complete meal.