Stew fish uses a classic roux adopted from Creole immigrants who made the Bahamas their new home.  With so many of our savory foods having African roots, our Creole ancestors taught us how to fuse French cooking methods with African flavorful soups and stews utilising seafood. Bahamians love breakfast, and what we refer to as ‘breakfast’ will certainly not conjure up images of eggs, toast and jam, pancakes & maple syrup.  Our breakfasts are almost entirely savory. Made with Red Snapper/Grouper with potatoes, carrots, thyme, garlic and onions. Best eaten with a side of Johnny cake!