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.
- 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
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.
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