This Caribbean Seafood Stew recipe is a one-pot dish that is loaded with shrimp, tomatoes, fish filet, bell pepper and fresh herbs. YUM!
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Caribbean Seafood Stew
My seafood stew is rich with a flavorful taste and mouth-watering aroma, and it has just enough kick of spice to add something unique to its flavors!
This Caribbean stew recipe is packed with a delicious combination of fish and shrimp seasoned with garlic and fresh thyme, to name a few. You can only imagine how perfectly balanced the taste of all flavors in this recipe is.
In my opinion, the best thing about a homemade seafood stew is that you can make sure that everything in the warm bowl is fresh. You can choose the freshest fish and shrimp to avoid off-taste!
I like to serve this seafood stew with a bowl of white rice or crusty bread. You may also serve it with Pan Fried Green Beans or Cabbage Patties.
You'll Need
“See the recipe card for full information on ingredients and quantities.”
Seafood: I use white fish fillet and shrimp. I highly recommend using the freshest seafood you can ever find! This is to make sure your stew tastes the best possible.
Vegetables: I use red bell pepper, celery, tomatoes, onions and garlic.
Seasonings: I use fresh thyme, salt & ground black pepper
Avocado Oil. I used avocado oil to cook the veggies as it has a rich, nutty flavor that compliments the spices and seafood in this stew.
Seafood Stock. Seafood stock gives the stew a rich flavor that combines well with the fish and shrimp in the stew. You can use fish broth instead if you like.
Fresh Lime Juice. Lime juice adds a bright, tangy flavor that balances out the richness of the seafood and the spices.
Fresh Cilantro Leaves. Cilantro leaves are the best aromatics for seafood stews! I use it just to garnish the dish.
Step-By-Step Instructions
One: In a large pot, heat the oil over medium heat, add the onion, bell pepper and celery, and cook (stirring occasionally) for 4 to 5 minutes or until softened.
Two: Stir in the garlic, fresh thyme, salt and pepper and cook for 30 seconds more.
Three: Add the lime juice, tomatoes and seafood stock, and bring to a boil. Then, reduce the heat to low and simmer for about 10 minutes or until the sauce thickens a bit.
Four: Now, stir in the shrimp and fish, and cook for 7-10 minutes or until the seafood is cooked through.
Tip: To get the best flavor out of the seafood, it is important to cook the stew low and slow.
Five: Garnish with chopped cilantro, and serve with white rice.
Tip: Let the flavors settle in. To do this, you should let the stew sit for a few minutes after cooking, so the flavors become more evident.
Recipe Variations
- Add more seafood like crab meat and lobster for more meat and flavors!
- Add more vegetables! Consider green beans and eggplants!
- Use olive oil or coconut oil instead of avocado oil.
- To give your stew some heat, add chopped habanero pepper, jalapeno pepper or some red pepper flakes.
- Shrimp, scallops, clams, mussels, and crab are just some of the best seafood to add to your stew.
Tip: I store this Caribbean stews in an airtight container in the refrigerator for up to 4 days.
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Recipe
Caribbean Seafood Stew
Ingredients
- 2 tablespoon avocado oil
- 1 stalk celery , sliced
- 1 red bell pepper , chopped
- 1 onion , chopped
- 2 sprig fresh thyme , chopped
- 3 cloves garlic , minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup diced tomatoes with juices
- 1 cup seafood stock
- 1 tablespoon fresh lime juice
- 400 g white fish fillet , cut into small pieces
- 300 g shrimp
- 2 tablespoon fresh cilantro leaves , chopped
Instructions
- In a large pot, heat the oil over medium heat, add the onion, bell pepper and celery, and cook (stirring occasionally) for 4 to 5 minutes or until softened.2 tablespoon avocado oil, 1 stalk celery, 1 red bell pepper, 1 onion
- Stir in the garlic, fresh thyme, salt and pepper and cook for 30 seconds more.2 sprig fresh thyme, 3 cloves garlic, ¾ teaspoon salt, ½ teaspoon black pepper
- Add the lime juice, tomatoes and seafood stock, and bring to a boil.1 cup diced tomatoes with juices, 1 cup seafood stock, 1 tablespoon fresh lime juice
- Then, reduce the heat to low and simmer for about 10 minutes or until the sauce thickens a bit.
- Now, stir in the shrimp and fish, and cook for 7-10 minutes or until the seafood is cooked through.300 g shrimp, 400 g white fish fillet
- Garnish with chopped cilantro, and serve with white rice.2 tablespoon fresh cilantro leaves
Lora says
I love this recipe and have been making it for a long time. I usually use fresh tomatoes and also add more fresh herbs.