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Cream seafood stew with shrimp and white fish. With coconut milk, spices and served with white rice.

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


  • 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