Caribbean Seafood Stew Recipes

CARIBBEAN SEAFOOD STEW

Steps:

• In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt and pepper. Add fish cubes; toss to coat. Set aside.
• In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic and jalapeno. Cook and stir 4 minutes until onion is tender but not brown.
• Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
• Stir in shrimp, fish mixture and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer uncovered for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally.
• Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.

SEAFOOD STEW

Steps:

• Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
• Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

CARIBBEAN-STYLE SEAFOOD STEW

Steps:

• 1 In a large Dutch oven or a large, deep skillet over medium heat, heat the oil until shimmering
• 2 Add the onion, bell pepper, celery
• 3 Scotch bonnet or habanero and cook, stirring occasionally, until the vegetables have softened somewhat but have not browned, 4 to 5 minutes
• 4 Stir in the garlic, thyme, salt and pepper and cook for 30 seconds more
• 5 Add the tomatoes, seafood stock or water and the lime juice, and bring to a boil
• 6 Reduce the heat to medium-low, cover, and simmer until the sauce thickens a bit and the flavors are melded, about 10 minutes
• 7 (If not planning to eat right away, you can let the stew cool completely, then cover and refrigerate until needed
• 8 )
• 9 Gently stir in the fish and shrimp, raise the heat to medium, cover and cook, stirring gently occasionally, until the seafood is just cooked through, 5 to 7 minutes
• 10 Taste, and season with additional salt and lime juice, if desired
• 11 Divide the stew among bowls, garnish with cilantro, and serve with rice, if desired