Haitian Stewed Fish | Poisson Gros Sel | Pwason Gwo Sel

This Haitian stewed fish recipe is a comforting classic
that brings bold flavor without feeling heavy. Often known as Poisson Gros Sel or Pwason Gwo Sel in Haitian Creole, this dish features whole red snapper gently seasoned with fresh epis, citrus, and traditional dry Haitian spices.

The fish is slowly cooked with onions, parsley, and just enough heat from scotch bonnet peppers to build deep flavor without overpowering the dish. The result is tender, flaky fish in a rich, savory sauce that feels special, yet simple enough for a weeknight meal.

Boiled green plantains and yam are the perfect match for Poisson Gros Sel. They soak up the flavorful cooking juices and add a
satisfying balance to the spiced fish. This is the kind of meal that feels grounding and familiar, whether you grew up eating Pwason Gwo Sel at home or are discovering Haitian cooking for the first time.

Using quality seasonings makes all the difference. Fresh
epis creates the base flavor, while dry epis seasoning deepens it as the fish cooks. Serve this Haitian stewed fish hot, spooning the onions and sauce over everything, and enjoy a dish that feels both comforting and celebratory.