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Cream seafood stew with shrimp and white fish. With coconut milk, spices and served with white rice.
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Island 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 wonderful change from traditional meat and potato stew recipes.
Course Main Course Seafood
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 212kcal

Ingredients

  • 1 pound fresh or frozen cod fillet
  • 12 medium shrimp deveined, peeled, tails removed
  • 2 Tablespoon olive oil
  • 1 Tablespoon fresh lime juice
  • salt and pepper to taste
  • 1 small sweet onion chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic chopped
  • 1 jalapeno seeded and finely chopped
  • 1 14-ounce can chopped tomatoes undrained
  • 1 14-ounce can unsweetened coconut milk
  • 2 Tablespoons Thai basil chopped
  • 1/4 cup cilantro chopped
  • Your favorite bottled hot sauce
  • Hot rice for serving

Instructions

  • Rinse cod, pat dry and cut into 1 inch cubes.
  • In a bowl combine 1 T. olive oil, lime juice, salt and pepper. Add fish and toss to coat. Set aside.
  • 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.
  • Stir in shrimp along with fish mixture, Thai basil, and 1/2 of the cilantro. Simmer uncovered 5 minutes or until fish flakes and shrimp are pink.
  • Serve with hot rice. Sprinkle with the remaining cilantro and sprinkle on some hot sauce if you'd like.

Nutrition

Calories: 212kcal | Carbohydrates: 9g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 210mg | Potassium: 642mg | Fiber: 1g | Sugar: 5g | Vitamin A: 313IU | Vitamin C: 36mg | Calcium: 68mg | Iron: 1mg