Fish Head and Dumpling Stew Caribbean Style

by Zada Clarke

Call ahead to the fish market in the morning and ask them to reserve as many fish heads as you need. They will usually give em’ to you for free.
Fish Head and Dumpling Stew Caribbean Style

Joshua Robinson-White

Clean the fish head thoroughly! Scrape all the fish scales off, be meticulous as they live in the nooks and cranies. Remove gills and fins and if the head is big you can split it in half. Season it up with some lime or lemon and salt and pepper.

Now make some dumplings. Mix some flour with salt and water and knead the mixture into a dry dough. Taking a small portion, roll it in your palms to make a snake like shape. The dumplings can save your life when you are choking on a fish bone. All you do is swallow one dumpling and the light at the end of the tunnel is no longer.
Peel and dice potatoes, carrots or any other vegetable on hand. Chop one onion. In a big pot, sauté the onion in any sort of oil or butter you have on hand. Toss in the chopped vegetables. Throw in seasoning. Anything you have will do, paprika, fresh thyme, vegetable boilion, cumin, an old shoe.

Add a few cups of water or stock and bring to a simmer. Add the fish heads when potatoes are half way cooked. When the potatoes are done, remove the fish heads and throw in the dumplings. Separate the flesh from cheeks and spine. Test the dumplings every five minutes or so until evenly cooked. Remove pot from heat.

Spoon the vegetables and dumplings into bowls, add the eyeball to the bowl of someone who has done you wrong. Add a drop of sesame oil, a handful of chopped herbs, or a squeeze of citrus and serve.