Jamaican Brown Stew Fish With Rice and Peas | TasteToronto

Ingredients

• 3 whole red or yellowtail snapper, gutted and scaled
• 3 thyme sprigs
• 2 roma tomatoes, diced
• 1-2 Scotch bonnet peppers, halved
• 1 medium union, thinly sliced
• 1 handful okra, cut in half if large
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1 1/2 cups water
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1/2 tablespoon brown sugar
• 2 teaspoons browning sauce
• 1 teaspoon Worcestershire sauce
• Black pepper, to taste
• 3 garlic cloves, minced
• 2 tablespoons grated ginger
• 1 tablespoon parsley, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon ground allspice
• 3 cups coconut juice
• 1/2 cup long grain white rice, rinsed
• 1 can (19 ounces) pigeon peas, drained
• 1 tablespoon cilantro, chopped
• 2 teaspoons kosher salt
• 2 teaspoons butter
• 3 sprigs thyme