Caribbean Seafood Stew

Shrimp and fish fillets cooked in a spicy coconut sauce make for a complete meal. Add some rolls if you like.

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23 users rated this recipe an average rating of 4.5
Makes:
4 servings
Cook:
19 mins
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Caribbean Seafood Stew

Ingredients
2
tablespoons olive oil
1
tablespoon lime juice
1/4
teaspoon salt
1/8
teaspoon pepper
1
pound skinless orange roughy or red snapper fillets, cut into 1-inch cubes
1
cup chopped green sweet pepper
6
cloves garlic, minced (1 tablespoon)
1
jalapeno pepper, seeded and finely chopped
1
14 1/2 ounce can diced tomatoes
1/2
cup unsweetened coconut milk
8
ounces peeled and deveined uncooked medium shrimp
1/2
cup snipped cilantro
2
cups hot cooked rice
2
tablespoons snipped fresh cilantro
 
Bottled hot pepper sauce (optional)

Directions

  1. In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.
  2. In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish mixture, and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired. Makes 4 to 6 servings.

Nutrition Facts

(Caribbean Seafood Stew)
    Per serving:
  • 414 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 147 mg chol.,
  • 576 mg sodium,
  • 35 g carb.,
  • 2 g fiber,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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