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  • Chef Jeremy Lovell

Trini Stew Smoked Herring Recipe by Chef Jeremy Lovell

Yield - serves 6

Cook time: Approx. 1hr

Prep time – 30min


 Boneless smoke herring– 3lb (boiled and shredded)

Seasonings mix:

 Pimento peppers – 3tbsp (finely chopped)

 Garlic peeled – 3tbsp (finely chopped)

 Chadon beni – 3tbsp (finely chopped)

 Onion chopped – 2tbsp (finely chopped)

 Thyme chopped – 2tbsp (finely chopped)

 Chive chopped – 3tbsp (finely chopped)

 Tomatoes – 4oz (cut into large cubes)

 Sweet peppers – 4oz (cut into large cubes)

 Mustard – 1tbsp

 Salt to taste

 Black pepper – 2tbsp

 Vegetable oil – 2oz


Cooking of smoke herring:

 Using a large saute pan, place on stove and turn on heat, and add oil.

 When oil is hot, add all other ingredients under seasoning mix and stir, let cook for 5mins.

 Add smoke herring and stir. Let cook for a further 10 mins.

 Once all ingredients are cooked turn off heat and serve.


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