Backyard Snapper Stew with Coco Bread

Name: Backyard Snapper Stew with Coco Bread
Prep time: 17 min
Cook time: 23 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 400g snapper fillets; 200g sweet potato; 1 cup bell pepper; 2 cups coco bread; 2 tbsp allspice; 1 tbsp jerk seasoning; 1 tbsp olive oil; to taste salt and black pepper

A backyard Caribbean snapper stew with sweet potato and bell pepper, finished with allspice and jerk seasoning, served over coco bread.

Total time

40 min

Prep

17 min

Cook

23 min

Difficulty

easy

Cuisine

Caribbean

comforthealthyspicy

Ingredients

400gsnapper fillets

200gsweet potato

1 cupbell pepper

2 cupscoco bread

2 tbspallspice

1 tbspjerk seasoning

1 tbspolive oil

to tastesalt and black pepper

Instructions

Season the snapper fillets and sear them over medium-high heat until well browned, about 5 minutes.

Add the sweet potato and bell pepper, cooking until softened, about 8 minutes.

Stir in the allspice and jerk seasoning for 3 minutes.

Warm the coco bread separately.

Let the snapper simmer gently for about 11 minutes so it stays flaky and the flavors meld.

Taste and adjust the seasoning.

Serve hot over the coco bread, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

107

Protein

1.8g

Fat

4.1g

Carbs

17.2g

Fiber

3.8g

Sodium

88mg

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