Caribbean Style Seafood Stew Recipes

CARIBBEAN SEAFOOD STEW

Caribbean Seafood Stew image

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

Ingredients

2 tablespoons olive oil
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 lb skinless orange roughy (or red snapper fillets, cut into 1-inch cubes)
1 cup chopped onion
1 cup chopped green sweet pepper
6 garlic cloves, minced (1 Tbs)
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)

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

CARIBBEAN-STYLE SEAFOOD STEW

Caribbean-Style Seafood Stew image

Bright with lime, fragrant with thyme, and spicy with Scotch bonnet pepper, this colorful, healthful stew, which comes together fast enough to make it weeknight-friendly, is brimming with Caribbean flavor.

Provided by From cookbook author and registered nutritionist Ellie Krieger

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons neutral oil, such as canola, grapeseed or avocado oil
1 medium yellow onion (about 8 ounces), diced
1 medium yellow or orange bell pepper (about 8 ounces), diced
1 celery stalk, sliced
1/2 Scotch bonnet or habanero pepper, seeded and thinly sliced
2 cloves garlic, minced or finely grated
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 cup canned no-salt-added diced tomatoes with juices, or 1 cup fresh diced tomatoes with juices
1 cup seafood stock or water
1 tablespoon fresh lime juice, plus more to taste
1 1/2 pounds skin-on or skinless red snapper, or skinless mahi mahi or other white fish fillet, cut into 1 1/2-inch pieces
8 ounces large shrimp (about 12 shrimp), peeled and deveined
1/4 cup fresh cilantro leaves
Cooked rice, for serving (optional)

Steps:

1 In a large Dutch oven or a large, deep skillet over medium heat, heat the oil until shimmering
2 Add the onion, bell pepper, celery
3 Scotch bonnet or habanero and cook, stirring occasionally, until the vegetables have softened somewhat but have not browned, 4 to 5 minutes
4 Stir in the garlic, thyme, salt and pepper and cook for 30 seconds more
5 Add the tomatoes, seafood stock or water and the lime juice, and bring to a boil
6 Reduce the heat to medium-low, cover, and simmer until the sauce thickens a bit and the flavors are melded, about 10 minutes
7 (If not planning to eat right away, you can let the stew cool completely, then cover and refrigerate until needed
8 )
9 Gently stir in the fish and shrimp, raise the heat to medium, cover and cook, stirring gently occasionally, until the seafood is just cooked through, 5 to 7 minutes
10 Taste, and season with additional salt and lime juice, if desired
11 Divide the stew among bowls, garnish with cilantro, and serve with rice, if desired

Nutrition Facts : Calories 354 calories, Fat 10 g, Carbohydrate 19 g, Cholesterol 134 mg, Fiber 3 g, Protein 45 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 597 mg, Sugar 8 g

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