Caribbean Fish Stew
Spicy seafood stew with coconut milk and fresh herbs
Ingredients
Instructions
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Prepare the seafoodIn a bowl, toss the fish chunks and shrimp with lime juice and a pinch of salt. Cover and refrigerate for 15 minutes while preparing other ingredients.
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Create the aromatic baseHeat oil in a large, heavy-bottomed pot over medium heat. Add onions and bell peppers, cooking until softened, about 5 minutes. Add garlic, scotch bonnet pepper, thyme, and curry powder. Stir continuously for 1 minute until fragrant.
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Build the stew baseAdd diced tomatoes to the pot and cook for 3-4 minutes, stirring occasionally. Pour in coconut milk and fish stock, then bring to a gentle simmer. Allow to cook uncovered for 15 minutes, letting the flavors meld and the sauce slightly reduce.
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Cook the seafoodGently add the marinated fish chunks to the simmering stew and cook for 5 minutes. Then add the shrimp and continue cooking for another 3-4 minutes until the seafood is just cooked through. Be careful not to overcook.
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Season and finishTaste and adjust seasoning with salt and pepper. Stir in most of the chopped cilantro, reserving some for garnish. Remove from heat and let stand for 5 minutes to allow flavors to develop further.
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Serve the stewLadle the stew into bowls, garnish with the remaining cilantro. Serve hot with rice, crusty bread, or traditional Caribbean sides like fried plantains or coconut dumplings.
Nutritional Information
385
Calories
per serving
32
Protein
g per serving
18
Carbohydrates
g per serving
22
Total Fat
g per serving
14
Saturated Fat
g per serving
3.5
Fiber
g per serving
7
Sugar
g per serving
625
Sodium
mg per serving
45
Vitamin C
% daily value
15
Iron
% daily value
Caribbean Fish Stew is Also Known As
Jamaican Rundown, Caribbean Seafood Stew, Island Fish Pot, Matelote des Caraïbes or Caldeirada Caribenha
