Seafood Stew with White Fish and Shrimp

 White fish, shrimp, bell peppers and tomatoes swimming in a broth of coconut milk and seasoned with lively island spices and finished with lime makes for a delicious seafood stew.  A lively change in our traditional stew recipes.

As I mentioned in an earlier post, I have an arsenal of soup recipes. Some are extravaganzas to prepare, and others easy enough to prepare after work on a week night. This is one of those.  I’ve had this recipe for years. I love the flavors and I don’t know how I ever lived without the combination of coconut milk, cilantro and lime.   This all went so fast that I didn’t get many pictures.  Enjoy!

Island Stew
 
A lively combination of island flavors
Recipe type: Entree
Serves: 4
Ingredients
  • ½ pound fresh or frozen cod fillet
  • 12 medium shrimp, deveined, peeled, tails removed
  • 2 T. olive oil
  • 1 T. fresh lime juice
  • salt and pepper to taste
  • ½ sweet onion, chopped
  • ½ green bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1 to ½ jalapeno, seeded and finely chopped
  • 1 14 oz. can chopped tomatoes, undrained
  • ¾ cup unsweetened coconut milk
  • 2 T. Thai basil, chopped
  • ¼ cup cilantro, chopped
  • Your favorite bottled hot sauce
  • Hot rice for serving
Instructions
  1. Rinse cod, pat dry and cut into 1 inch cubes.
  2. In a bowl combine 1 T. olive oil, lime juice, salt and pepper. Add fish and toss to coat. Set aside.
  3. In a pan heat remaining oil to medium high and add onions, pepper, garlic, and jalapeno. Cook for 4 minutes stirring occasionally until onion is tender. Stir in the can of tomatoes and the coconut milk. Bring to a boil, reduce heat immediately and simmer uncovered 10 minutes. Stir occasionally.
  4. Stir in shrimp along with fish mixture, Thai basil, and ½ of the cilantro. Simmer uncovered 5 minutes or until fish flakes and shrimp are pink.
  5. Serve with hot rice. Sprinkle with the remaining cilantro and sprinkle on some hot sauce if you’d like.

 

Souper Sundays

I’m linking this post to Deb in Hawaii’s blog:   http://kahakaikitchen.blogspot.com for her Sunday event called Souper Sunday.  Click on the link to find out more about her website and the Souper Sunday series.

Seafood Stew…It’s Whats for Dinner.

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Comments

  1. dvhemphill says

    I’m with you on the coconut milk, lime and cilantro . . . love that combination. This looks amazing and delicious!

  2. says

    This looks like a perfect soup/stew for me–I love all the ingredients and flavors. Thanks for sending it along to Souper Sundays. I just got the round-up posted.

    Aloha,

    Deb

  3. says

    Yikes I am going through your blog posts and realize I would be very happy at your table! I am with my friend Chris, you had me at lime, cilantro, and all other ingredients!

  4. Judy says

    I made this for dinner tonight. It was fabulous! My grocery store didn’t have any cod, so I ended up with orange roughy and was a bit worried about that, but it turned out great. The blending of flavors was perfect, the fish was very moist, and you just can’t go wrong with fresh shrimp. My hubby gives this two thumbs WAY up. I do think the recipe as you have it is much more than 2 servings, however. With a little bit of rice, I would say this is four generous portions.

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