Crab Stuffed Brown Stew Fish

Ingredients

• 2 sprigs thyme, leaves stripped
• 1 clove garlic
• 2 fresh pimiento peppers, stemmed
• 2 scallions, roughly chopped
• 1/4 cup extra-virgin olive oil or grapeseed oil, plus more as needed
• Kosher salt and freshly ground pepper
• 1 whole red snapper (2 to 3 pounds), butterflied
• 1/2 pound lump crabmeat
• 1 tablespoon extra-virgin olive oil or grapeseed oil
• 1 large onion, diced
• 4 cloves garlic, crushed
• 2 carrots, diced
• 2 red bell peppers, diced
• 3 fresh pimiento peppers, diced
• 1 14.5-ounce can fire-roasted tomatoes
• 1 teaspoon grated fresh ginger
• 1 tablespoon tomato paste
• 1 tablespoon molasses
• 1/2 cup dry white wine
• 2 cups fish stock
• 1 Scotch bonnet chile pepper
• 1 scallion, sliced
• 2 sprigs parsley
• 2 bay leaves
• 1 sprig thyme
• 1 teaspoon allspice berries
• 6 medium okra, sliced (optional)
• Kosher salt and freshly ground pepper
• Hot sauce (such as Baron West Indian Hot Sauce), to taste

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