Tropical Fish Stew
Dive into a bowl of vibrant flavors with this Tropical Fish Stew, a hearty and aromatic dish inspired by the tropics. This recipe brings together tender chunks of white fish, succulent shrimp, and a rich, velvety coconut milk broth infused with bold spices like turmeric, cumin, and paprika. Fresh ingredients like juicy tomatoes, sweet red bell pepper, and a hint of zesty lime juice add layers of brightness, while optional chili peppers bring a touch of heat for spice lovers. Perfectly balanced and brimming with nutrients, this one-pot wonder is ready in under an hour and is ideal for serving alongside rice or crusty bread to soak up every last drop. Whether you're looking for a comforting weeknight dinner or a stunning dish to impress your guests, this tropical seafood stew is a must-try!
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, snapper, or tilapia)
- 250 grams large shrimp, peeled and deveined
- 400 milliliters coconut milk
- 500 milliliters fish or seafood stock
- 2 tablespoons cooking oil (e.g., coconut oil or vegetable oil)
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 2 medium ripe tomato, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons lime juice
- 1 small chili pepper, finely chopped (optional, for heat)
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the white fish fillets into bite-sized chunks and set aside. Pat the shrimp dry with paper towels.
In a large pot or Dutch oven, heat the cooking oil over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes until softened.
Stir in the garlic, ginger, and chili (if using) and cook for another minute until fragrant.
Add the diced red bell pepper and tomatoes, cooking for 5 minutes until softened and the mixture turns saucy.
Sprinkle the turmeric, ground cumin, and paprika over the vegetable mixture. Stir well to combine the spices.
Pour in the coconut milk and fish stock. Stir gently and bring the mixture to a simmer.
Add the fish chunks and shrimp to the pot, making sure they’re submerged in the broth.
Season with salt and black pepper. Cover the pot and let it simmer gently for 8-10 minutes, or until the fish and shrimp are cooked through and tender.
Stir in the lime juice and adjust the seasoning if needed.
Remove the pot from the heat and garnish the stew with fresh chopped cilantro.
Serve the tropical fish stew immediately, alongside steamed rice or crusty bread for dipping.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 3793 mg | 165% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 46.7 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2544 mg | 54% | |
*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.
