Jamaican Rundown Seafood Stew

Seafood stews are showing up on menus across the country. A hearty, comforting ethnic-inspired stew made with a wide variety of seafood makes sense, both from a customer demand and food cost perspective. According to Technomic Inc., tropical flavors are on-trend and restaurants are giving menus a tropical touch with ingredients such as pineapple and coconut. Rundown, a traditional Jamaican stew that consists of fish, coconut milk, tomato, and onion, is an excellent way to incorporate trending tropical flavors onto your menu and attract curious diners, especially Millennials. Enhance the delicate flavors of seafood with international spices and add a citrus element to evoke an island feel; serve in a vibrant, earthen-style bowl to truly capture the essence of the Caribbean. Suggest beverage pairings like an ice-cold Jamaican beer or non-alcoholic ginger beer that perfectly complement the citrus and seafood flavors of the stew. By strategically composing your menu based on what’s trending, you will enhance your brand and establish a point of difference.

Jamaican Rundown Seafood Stew
Servings
4
Servings
4
Jamaican Rundown Seafood Stew
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
For the Stew
  1. Pound conch with a meat tenderizer; cut into ½-inch-thick strips. In saucepot, simmer conch, onion, and lemon in water 2½ hours or until tender; remove with spider and drain.
  2. To remove lobster meat from shell, blanch the tail in simmering water for 3 minutes; shock in an ice bath and drain once cooled. Pull out the meat in 1 piece; cut into 8 equal pieces.
  3. Marinate grouper and snapper in lime juice for 15 minutes; drain.
  4. Melt 1 tablespoon butter in a sauté pan over medium-low heat; without browning, cook garlic, Scotch bonnet, scallion, and ginger until soft. Increase heat to medium; add coconut milk and curry powder and steep for 5 minutes or until it begins to turn oily and flavors have been infused. Cool completely.
  5. Melt 1 tablespoon butter in a sauté pan over medium heat; cook plantain 10 minutes or until caramelized on both sides, turning once. Add vinegar; reduce to 1 teaspoon. Add tomato and infused coconut broth; simmer plantains for 3 minutes.
  6. Add conch, lobster, grouper, snapper, and shrimp; cover and cook over low heat 5 minutes or until shrimp is just cooked through and fish flakes easily; season with salt and pepper.
  7. Note: Marinating of fish and final cooking of seafood should be done at time of service.
To Serve
  1. Serve hot family style in a large earthen bowl. Sprinkle with scallion and red chile; garnish with cilantro sprig and serve with lime.
Recipe Notes

Marinating of fish and final cooking of seafood should be done at time of service.