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I stumbled upon this seafood stew recipe during a beach vacation, instantly falling for its tropical vibes. Combining succulent mixed seafood with creamy coconut milk creates magic in your mouth. Aromatic spices and zesty lime transport you to a coastal paradise. This dish never fails to impress guests, yet remains surprisingly simple to whip up. Perfect for chilly evenings or summer gatherings, it's become my go-to when craving something special without spending hours in the kitchen.
Ingredients for Delicious Seafood Stew
- Mixed seafood: A flavorful combination of shrimp, mussels, and fish that adds variety and richness to the stew.
- Coconut milk: Provides a creamy and slightly sweet base, enhancing the overall flavor and adding a tropical touch to the dish.
- Fish stock: Infuses a deep seafood flavor into the stew, creating a rich and savory broth for the seafood to cook in.
- Onion: Adds a sweet and aromatic base to the stew, enhancing the overall depth of flavor in the dish.
- Garlic: Provides a pungent and savory flavor, complementing the seafood and adding a delicious kick to the stew.
- Red bell pepper: Offers a pop of color and a subtle sweetness to the stew, balancing out the richness of the coconut milk.
- Fish sauce: Adds a salty and umami-rich flavor to the stew, enhancing the overall savory profile of the dish.
- Lime juice: Provides a bright and citrusy contrast to the rich coconut milk, adding a refreshing and tangy element to the stew.
- Cilantro: Fresh herb garnish that adds a pop of color and a burst of fresh, citrusy flavor to the finished dish.
Read more: Thai Fish Curry Stew Recipe
Essential Tools for Making Seafood Stew With Coconut Milk
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Sharp knife: Needed for cutting the vegetables and seafood into bite-sized pieces.
Seafood Stew with Coconut Milk
A delicious and hearty seafood stew made with coconut milk.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Mixed Seafood (shrimp, mussels, fish) cleaned and deveined
- 1 can Coconut Milk full-fat
- 2 cups Fish Stock
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 Red Bell Pepper sliced
- 1 tbsp Fish Sauce
- 1 tbsp Lime Juice freshly squeezed
- 1 tbsp Cilantro chopped, for garnish
- to taste Salt and Pepper
Read more: Moqueca Stew Recipe
Instructions:
- 1. Heat a large pot over medium heat. Add a bit of oil and sauté the chopped onion and minced garlic until fragrant.
- 2. Add the sliced red bell pepper and cook for another 2-3 minutes.
- 3. Pour in the fish stock and coconut milk. Bring to a simmer.
- 4. Add the mixed seafood and cook until the seafood is just done, about 5-7 minutes.
- 5. Stir in the fish sauce and lime juice. Season with salt and pepper to taste.
- 6. Garnish with chopped cilantro and serve hot.
Notes:
Feel free to add more vegetables or adjust the seasoning to your taste.
Nutrition value:
Calories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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Read more: Rendang Stew Recipe
Can You Make Seafood Stew With Coconut Milk Ahead of Time?
Make Ahead Instructions
- Prepare the seafood stew as directed but do not add the seafood.
- Let the stew cool completely before storing it in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the stew, add the mixed seafood, and cook until the seafood is done.
Freezing Instructions
- Prepare the seafood stew without adding the seafood.
- Allow the stew to cool completely.
- Transfer the stew to a freezer-safe container or bag, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop. Add the mixed seafood and cook until done.
Coconut milk in seafood stew adds a rich creaminess without overpowering the delicate flavors of the seafood.
Common Questions About This Seafood Stew Recipe
FAQ:
Can I use any type of seafood for this stew?
Yes, you can use a variety of seafood such as shrimp, mussels, and fish.
Is fish stock necessary, or can I use water instead?
Fish stock adds more flavor to the stew, but you can substitute with water if needed.
How spicy is this seafood stew with coconut milk?
This stew is not spicy, but you can add chili flakes or hot sauce to adjust the heat level to your preference.
Can I make this stew ahead of time and reheat it later?
Yes, you can make the stew ahead of time and reheat it gently on the stovetop, adding a bit of extra fish stock if needed.
Is this stew suitable for freezing?
Yes, you can freeze this seafood stew without any issues. Just thaw it in the refrigerator overnight and reheat it before serving.
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