Caribbean Seafood Stew
This Caribbean seafood stew recipe is a one-pot dish that is loaded with shrimp, tomatoes, fish filet, bell pepper and fresh herbs.
Servings: 8 Servings
Calories: 131kcal
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
Use the freshest seafood you can ever find! This is to make sure your stew is in the best taste possible.
Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 4g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 85mg | Sodium: 392mg | Potassium: 393mg | Fiber: 1g | Sugar: 2g | Vitamin A: 664IU | Vitamin C: 24mg | Calcium: 50mg | Iron: 1mg