Tropical Coconut Seafood Stew
A vibrant, creamy seafood stew bursting with tropical flavors from coconut milk and lime, balanced by rich tomatoes and subtle spices. It's an inviting dish perfect for a comforting yet exotic meal, inspired by coastal cuisines around the world.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 2 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes with their juice
- 1 teaspoon sweet paprika
- 0.25 teaspoon cayenne pepper optional
- 1 pound mixed seafood such as shrimp and firm white fish (cod
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 0.75 teaspoon salt divided
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup seafood stock or chicken broth
- 0.25 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and bell pepper; cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in the tomato paste and cook for 1 minute, allowing it to slightly caramelize.
- Add the canned tomatoes with their juice, sweet paprika, and cayenne (if using). Cook, stirring occasionally, until juices reduce slightly, about 3 minutes.
- Stir in lime zest, lime juice, ½ teaspoon salt, coconut milk, and seafood stock (or chicken broth). Bring to a gentle simmer.
- Add the mixed seafood and the remaining ¼ teaspoon salt. Cook gently until the seafood is opaque and cooked through, about 3-5 minutes, depending on the type and size of seafood.
- Remove from heat and stir in fresh cilantro. Serve hot with your choice of rice or bread.
Notes
Feel free to use a mix of your favorite seafood like mussels, scallops, or calamari. For a vegetarian version, swap seafood for chickpeas and hearty vegetables. Serve with jasmine rice, quinoa, or crusty bread. Garnish with extra fresh cilantro or chopped green onions.