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!
Ingredients
“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.
Serving Suggestions
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.
Storage
To Store: I store this Caribbean stews in an airtight container in the refrigerator for up to 4 days.
To freeze: Allow it to cool completely and then transfer it to a freezer-safe container. Freeze for up to 2 months.
Easy Stew & Soup Recipes
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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
Notes
- 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.
- Use the freshest seafood you can ever find! This is to make sure your stew is in the best taste possible.
- To get the best flavor out of the seafood, it is important to cook the stew low and slow.
Izabella
I tried this stew with tomatoes and it was so good!
Lora
I love this recipe and have been making it for a long time. I usually use fresh tomatoes and also add more fresh herbs.
Marlene
Amazing recipe, I also added some cooked mussels. It was fantastic!