Spicy Basa Fish Stew with Potatoes and Watercress
Tender basa fish gently poached in a spicy, lime-infused broth with red potatoes, fresh thyme, garlic, and peppers. Finished with a generous handful of peppery watercress, this comforting, Caribbean-inspired fish stew draws on my grandmother's Bahamian boiled fish recipe.
Servings 2 Servings
Calories: 359kcal
Ingredients
Fish
- 2 basa fillets 6 ounces each, cut in half
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
Spicy Broth and Potatoes
- 1 tablespoon olive oil
- 1 small yellow onion thinly sliced
- 4 garlic cloves minced
- 1 red jalapeño pepper thinly sliced into rings
- 3 sprigs fresh thyme
- 1 large red potato cut into bite-sized chunks
- 2 cups low-sodium seafood or chicken broth
- 1 cup water
- 1 teaspoon Old Bay seasoning
- ¼ cup roughly chopped fresh flat-leaf parsley divided
- 1 tablespoon fresh lime juice plus more to taste
- Kosher salt and freshly ground black pepper to taste
For Serving
- 1½ cups fresh watercress washed and trimmed
- Additional sliced red jalapeño optional
- Lime wedges optional
Equipment
Instructions
- Season the Fish: Pat the basa fillets dry with paper towels. Season both sides with kosher salt and black pepper, then drizzle with fresh lime juice. Set aside in the refrigerator while preparing the broth.
- Sweat the Aromatics: Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onion and cook until softened and translucent, stirring occasionally. Add the minced garlic, sliced jalapeño, and thyme sprigs. Stir until fragrant without browning the garlic.
- Build the Spicy Broth: Add the potatoes, broth, water, Old Bay seasoning, and half of the chopped parsley. Bring to a gentle boil, then reduce the heat to maintain a steady simmer. Cook until the potatoes are almost fork-tender but still hold their shape.
- Poach the Basa Fish: Gently nestle the seasoned basa pieces into the simmering broth, arranging them between the potatoes. Cover the pot and cook over low heat until the fish is opaque, flakes easily, and reaches an internal temperature of 145 °F. Avoid vigorous boiling or stirring, which can break apart the delicate fillets.
- Finish the Broth: Remove the pot from the heat. Discard the thyme stems, then stir in the remaining parsley and fresh lime juice. Taste the broth and adjust the salt, black pepper, and lime juice as needed.
- Serve with Fresh Watercress: Divide the fish and potatoes between serving bowls, then ladle the spicy broth over them. Top generously with fresh watercress and additional jalapeño rings, if desired. Serve immediately while the broth is hot.
Notes
Fish substitutions: Swai is a convenient alternative to basa. Cod, haddock, or grouper also work, though cooking times may vary depending on fillet thickness.
Adjusting the heat: Red jalapeño provides moderate heat. For a more Caribbean-style kick, substitute a small amount of finely chopped Scotch bonnet pepper. Start with a little and adjust to your preference.
Lime zest: For extra citrus aroma, add a small pinch of finely grated lime zest to the broth. This is entirely optional. The main recipe uses only fresh lime juice.
Watercress: Add the watercress just before serving so its leaves soften slightly in the hot broth while retaining their fresh, peppery bite.
Broth consistency: This is a light, brothy fish stew rather than a thick stew. The potatoes naturally release a little starch as they simmer, giving the broth some body.
Storage: Refrigerate leftovers promptly in an airtight container for up to 3 days. Reheat gently until thoroughly hot to avoid breaking apart or overcooking the fish.
Nutrition
Calories: 359kcal | Carbohydrates: 31g | Protein: 38g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 1654mg | Potassium: 1282mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2137IU | Vitamin C: 51mg | Calcium: 116mg | Iron: 3mg
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