Name: Caribbean-style Seafood Stew
- 2 tablespoons neutral oil, such as canola, grapeseed, or avocado oil
- 1 medium yellow onion, diced
- 1 medium yellow or orange bell pepper, diced
- 1 celery stalk, sliced
- 1/2 scotch bonnet or habanero pepper, seeded and thinly sliced
- 2 cloves garlic, minced or finely grated
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup canned no-salt-added diced tomatoes with juices,
or 1 cup fresh diced tomatoes with juice.
- 1 cup seafood stock or water
- 1 tablespoon fresh lime juice, plus more to taste
- 1 1/2 pounds skinless red snapper, maki maki, or other white fish fillet,
cut into 1 1/2 inch pieces
- 8 ounces large shrimp (about 12 shrimp), peeled and deveined
- 1/4 cup fresh cilantro leaves
- Cooked rice, for side dish (optional)
Yield: 4 servings
- In a large Dutch oven or a large, deep skillet over medium heat,
heat the oil until shimmering.
- Add the onion, bell pepper, celery, and Scotch bonnet or habanero.
- Cook, stirring occasionally, until the vegetables have softened somewhat
but have not browned, 4 to 5 minutes.
- Stir in the garlic, thyme, salt, and pepper, and cook for 30 seconds more.
- Add the tomatoes, seafood stock or water, and the lime juice, and bring to a boil.
- Reduce the heat to medium-low, cover, and simmer until the sauce thickens a bit
and the flavors are melded, about 10 minutes.
- Gently stir in the fish and shrimp.
- Raise the heat to medium, cover, and cook, stirring occasionally, until the
seafood is just cooked through, 5 to 7 minutes.
- Taste, and season with additional salt and lime juice, if desired.
- Divide the stew among bowls, garnish with cilantro, and serve with rice,
Comments: If not planning to eat right away, you can make it to the point of
adding seafood, then letting it cool completely, and refrigerating for up to 5 days.
20 March 2021 - I mostly stuck to the recipe, but omitted the hot pepper.
I used a cup of freshly diced tomatoes, and substituted a teaspoon of
garlic powder and a teaspoon of dried thyme. I used water in place of seafood
stock. We ate it with a side of
Caribbean Confetti Rice and a salad.
Both Gail and I added some Cayenne Pepper to our dinner.
Preparations took about 2 hours.
Source: Ellie Krieger, The Washington Post, 10 March 2021
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