Natalie's Trinidadian fish stew

• limes↗2

  juice and grated zest of 1, the other halved for serving

• skinned white fish↗1

  fillets, such as cod or hoki, about 175-200g/6-8oz each

• lemons↗2

  juice only

• fresh thyme↗2 x 15g packets

  (you need a lot for the aroma)

• white pepper¼ tsp tsp
• dark rum↗1 tbsp tbsp
• vegetable oil↗3 tbsp tbsp
• onion↗1

  cut into thin rings

• fresh coriandera handful of

  chopped

• garlic cloves↗2

  chopped

• beefsteak or 3 normal tomatoes↗1

  sliced

• dark muscovado sugar↗2 tsp tsp
• shake of bitters

  optional

• basmati rice↗

  or boiled potatoes and steamed vegetables, to serve

Step-by-step instructions

1. 1

   Pour the juice and scatter the zest of the first lime into a shallow dish big enough to fit the fish in one layer. Swirl the juice around so it covers the entire surface of the dish. Lay the fish on top and pour over the lemon juice.

2. 2

   Strip the thyme leaves off the stalks and crush them with a pinch of salt and the white pepper using a pestle and mortar to make a rough paste. Tip the thyme paste over the fish and gently massage it in, taking care not to break up the flesh at all. Pour the rum over and give it one last rub. Cover and leave to marinate out of the fridge for about 1 hour.

3. 3

   Heat the oil in a wide shallow pan with a lid. Throw in the onion rings and cook for 4-5 minutes until they begin to soften. Tip the coriander, garlic, tomato slices and sugar in with the onions, stir and cook for about 3-4 minutes until the tomatoes begin to release their juices and everything smells sweet.

4. 4

   Lift the fish from its marinade and nestle it in the pan among the onions and tomatoes. Pour over the marinade, 3 tbsp of water and the bitters, if you are using it.

5. 5

   Cover the pan and gently cook for 6-8 minutes until the fish flakes easily and the onions are softened but still have some bite to them. Season with salt and pepper. The authentic Trinidadian dish is tangy-sweet with lots of thyme flavour and very limey, so taste the sauce and if you want more tang, squeeze over the remaining lime. Serve with basmati rice or boiled potatoes and steamed vegetables.