Seafood Stew with Ocean Flavors
Transport your taste buds to the coast with this vibrant Seafood Stew, bursting with fresh ocean flavors. This comforting yet elegant dish features succulent shrimp and an assortment of mixed seafood bathed in a rich, aromatic broth crafted from fish stock and creamy coconut milk, brightened with a hint of lime. It's an incredibly satisfying meal that comes together quickly, perfect for a special weeknight dinner or entertaining guests.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Ready in just 30 minutes, making it perfect for busy weeknights.
- Packed with fresh, lean protein from a variety of seafood.
- The coconut milk base provides a luxurious creaminess without dairy.
- A vibrant medley of flavors from aromatic vegetables and earthy spices.
- Impressively elegant for guests, yet simple enough for a casual meal.
Ingredients
- 450 g (1 lb) shrimp, peeled and deveined
- 450 g (1 lb) mixed seafood (such as scallops, clams, and mussels)
- 470 ml (2 cups) fish stock or seafood broth
- 235 ml (1 cup) full-fat coconut milk
- 1 large onion (approx. 200 g), finely diced
- 3 cloves garlic (approx. 15 g), minced
- 1 red bell pepper (approx. 150 g), diced
- 1 green bell pepper (approx. 150 g), diced
- 2 medium tomatoes (approx. 300 g), diced
- 5 ml (1 teaspoon) smoked paprika
- 5 ml (1 teaspoon) ground cumin
- 2.5 ml (1/2 teaspoon) red pepper flakes (adjust for desired spice level)
- 30 ml (2 tablespoons) olive oil
- 50 g (1 cup) fresh kale or spinach, roughly chopped
- Fresh cilantro or parsley, for garnish
- Salt and freshly ground black pepper, to taste
- Zest and juice of 1 large lime
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the 30 ml (2 tablespoons) of olive oil over medium heat. Add the finely diced onion and cook gently for approximately 5 minutes, stirring occasionally, until it becomes translucent and soft. This careful sautéing process sweetens the onion and forms a foundational aromatic layer for the stew.
- Next, stir in the minced garlic and cook for just 1 minute more, until its aroma is pronounced but before it starts to brown, which can impart a bitter flavor. Then, toss in the diced red and green bell peppers. Sauté for an additional 3-4 minutes, allowing them to soften slightly while still retaining a pleasant texture.
- Incorporate the diced tomatoes, 5 ml (1 teaspoon) of smoked paprika, 5 ml (1 teaspoon) of ground cumin, and 2.5 ml (1/2 teaspoon) of red pepper flakes (adjust to your preferred spice level). Cook for about 5 minutes, stirring occasionally. This step allows the tomatoes to break down and release their flavorful juices, creating a rich base, and toasts the spices, intensifying their aromatic compounds.
- Pour in the 470 ml (2 cups) of fish stock or seafood broth and the 235 ml (1 cup) of full-fat coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Season generously with salt and freshly ground black pepper to taste. Allow the flavors to meld together for a few minutes, creating a harmonious broth.
- Once the stew is simmering gently, carefully add the 450 g (1 lb) of peeled and deveined shrimp and the 450 g (1 lb) of mixed seafood. Cover the pot and let it simmer for approximately 5-7 minutes. It's crucial not to overcook the seafood; the shrimp should turn pink and opaque, scallops should be firm, and any clams or mussels should open (discard any that do not open).
- Finally, stir in the 50 g (1 cup) of chopped fresh kale or spinach, along with the freshly squeezed juice and the zest of one lime. Cook for an additional 2-3 minutes, just until the greens are wilted. The lime brightens the entire dish, cutting through the richness of the coconut milk and enhancing the fresh seafood notes.
- Ladle the vibrant seafood stew into deep bowls. Garnish generously with a sprinkle of fresh cilantro or parsley. Serve immediately with warm, crusty bread for soaking up the flavorful broth, or over a bed of fluffy rice.
Tools You’ll Need
- Large, heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
Essential Success Tips
- Do not overcook the seafood. Seafood cooks very quickly, and overcooking can lead to a rubbery texture. Watch carefully and remove from heat as soon as shrimp turn pink and mussels/clams open.
- Use high-quality fish stock or seafood broth. A good base makes all the difference in the depth of flavor for your stew.
- Taste and adjust seasoning frequently. Add salt and pepper throughout the cooking process, especially after adding the stock and coconut milk, to ensure balanced flavors.
- Fresh ingredients are key. Opt for the freshest seafood and vegetables you can find to truly let the 'ocean flavors' shine.
- Serve immediately. Seafood stews are best enjoyed piping hot, right off the stove, to preserve the delicate texture of the ingredients.
Professional Cooking Secrets
- For an extra layer of flavor, lightly toast the smoked paprika and cumin in the dry pot for 30 seconds before adding the olive oil and aromatics. This deepens their aroma and taste profile.
- Consider adding a splash of dry white wine (about 60 ml or 1/4 cup) after sautéing the bell peppers and before adding the tomatoes. Let it reduce completely to deglaze the pan and add a subtle acidity.
- If using clams and mussels, ensure they are thoroughly cleaned and purged of sand. Tap any open shells lightly; if they don't close, discard them before cooking.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, being careful not to overcook the seafood.
- Variations: Feel free to add other quick-cooking fish like cod or halibut cut into chunks. You can also experiment with different greens such as collard greens or chard for a slightly different texture and flavor.
- Spice Level: For a milder stew, reduce or omit the red pepper flakes. For extra heat, add a diced jalapeño along with the bell peppers, or a dash of hot sauce at the end.
Frequently Asked Questions
Can I use frozen seafood for this stew?
Yes, absolutely! If using frozen shrimp and mixed seafood, ensure they are fully thawed and patted dry before adding them to the stew. This helps them cook evenly and prevents excess water from diluting the broth.
What kind of bread pairs best with this stew?
A crusty baguette, sourdough, or even a rustic whole-grain bread is perfect for soaking up every last drop of the flavorful broth. Warm the bread lightly before serving for an extra comforting touch.
How can I make this stew even creamier?
To achieve an even creamier texture, you can add an additional 120 ml (1/2 cup) of full-fat coconut milk. Alternatively, blend a small portion of the vegetable and broth mixture before adding the seafood, then return it to the pot.
Nutrition Facts (Per Serving)
Approximate per serving (for 6 servings): Calories: 380, Protein: 32g, Fat: 18g, Carbs: 22g, Fiber: 4g.
Allergy Information
Contains shellfish (shrimp, scallops, clams, mussels) and tree nuts (coconut milk). Always check ingredient labels for hidden allergens. For a non-coconut version, you could try using a dairy-free cream alternative or simply more fish stock for a lighter broth.
No comment