Puerto Rumba Steamer
Dive into the vibrant flavors of the Caribbean with the Puerto Rumba Steamer, a seafood-lover's paradise bursting with tropical flair. This hearty, one-pot dish features a medley of fresh mussels, jumbo shrimp, tender baby clams, and chunks of cod fillet simmered in a rich coconut milk and fish stock broth. Infused with aromatic ginger, garlic, and lime juice, and spiced with paprika, cumin, and a touch of chili heat, every spoonful is a tantalizing balance of bold and fresh flavors. Perfectly paired with crusty bread for dipping or steamed rice to soak up the savory broth, this dish brings a taste of island paradise to your table in just 45 minutes. Ideal for a quick yet impressive dinner, the Puerto Rumba Steamer is sure to become a go-to recipe for seafood enthusiasts seeking a unique and flavorful meal.
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Recipe Information
Ingredients
- 1 pound fresh mussels
- 1 pound jumbo shrimp (peeled and deveined)
- 1 pound baby clams
- 1 pound fresh cod fillet, cut into chunks
- 1 can (13.5 oz) unsweetened coconut milk
- 2 cups fish stock
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons lime juice
- 1 cup cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- crusty bread or steamed rice (for serving)
Instructions
Begin by thoroughly cleaning the mussels and soaking the clams in cold water to remove any sand. Rinse and set them aside.
Heat the olive oil in a large, deep pot or Dutch oven over medium heat.
Add the chopped onion, red bell pepper, minced garlic, and ginger. Sauté for 3-4 minutes until fragrant and softened.
Sprinkle the paprika, cumin, and red chili flakes over the sautéed vegetables, stirring well to coat.
Pour in the fish stock and coconut milk. Bring the mixture to a gentle simmer and season with salt and black pepper.
Add the lime juice and cod chunks to the simmering broth. Cook for 2-3 minutes to begin lightly cooking the cod.
Carefully add the mussels, clams, and shrimp to the pot. Cover and steam for 7-10 minutes, or until all the mussels and clams have opened and the shrimp has turned pink and opaque.
Discard any mussels or clams that do not open during cooking.
Stir in the chopped cilantro, reserving a little for garnish.
Taste the broth and adjust seasoning with more salt, lime juice, or chili flakes as desired.
Serve the Puerto Rumba Steamer hot with crusty bread for dipping or over steamed rice. Garnish with additional cilantro before serving.
Nutrition Facts
Calories |
3009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1653 mg | 551% | |
| Sodium | 6423 mg | 279% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 17.2 g | ||
| Protein | 448.7 g | 897% | |
| Vitamin D | 50.1 mcg | 250% | |
| Calcium | 2141 mg | 165% | |
| Iron | 159.1 mg | 884% | |
| Potassium | 8771 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
