Caribbean Seafood Stew Recipes
CARIBBEAN STEWED FISH
Caribbean Fish Stew - A simple Stew with marinated red snapper and Tilapia, infused with spices , herbs bell peppers, tomatoes, and onions- Simply Delicious.
Provided by Imma
Categories Main
Time 50m
Number Of Ingredients 23
Steps:
- Rinse fish; carefully, drain, and pat dry with paper towels or a clean towel rub with lemon or lime.
- Place fish in a large bowl or saucepan then season with salt, garlic, ginger, thyme, white pepper and green seasoning.
- Mix fish with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight
- When ready to cook remove fish fridge, lightly shake off any marinate sticking out.
- In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 2-3 minutes on both sides. Remove fish and set aside. Drain oil and leave about 3 or more tablespoons of oil, if using the same pan or heat oil in the medium saucepan.
- Then add onion, scotch bonnet pepper, garlic, green seasoning, thyme, bay leaf, sauté until onions are tender, about 2 minutes or more. Stir frequently to avoid any burns
- Add tomatoes continue stirring and let it simmer for about 5 minutes or more with about ½ cup stock or water or more as needed.
- Finally add bell pepper, green onions followed by fish one at time and more stock about ½ cup stock or water. Simmer for about 5 minutes or more. Adjust for seasonings and thickness of stew with stock or oil.
- Remove and serve with rice or fried plantains or any side dish
Nutrition Facts : Calories 559 kcal, Carbohydrate 7 g, Protein 92 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 226 mg, Sodium 288 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CARIBBEAN SEAFOOD STEW
From Better Homes & Gardens' Jan 2000 issue. This was a $400 winner for the Prize Tested Recipes. A wonderful stew that is served over cooked rice.
Provided by Bren in LR
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
Nutrition Facts : Calories 414.6, Fat 14.7, SaturatedFat 6.5, Cholesterol 140.2, Sodium 564.4, Carbohydrate 39.5, Fiber 3.1, Sugar 5.6, Protein 31.3
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