Caribbean Seafood Stew
Caribbean Seafood Stew is a quick and easy recipe that is perfect for a weeknight meal. The stew is made with a variety of seafood, including shrimp, fish, and mussels, and is simmered in a flavorful coconut milk broth. The stew is served over rice and is garnished with fresh cilantro leaves.
Caribbean Seafood Stew is a quick and easy recipe that is perfect for a weeknight meal. The stew is made with a variety of seafood, including shrimp, fish, and mussels, and is simmered in a flavorful coconut milk broth. The stew is served over rice and is garnished with fresh cilantro leaves.
- Carbohydrate 11.2158036460248 g
- Cholesterol 344.7302012 mg
- Fat 35.3660807512116 g
- Fiber 0.904125005103891 g
- Protein 49.7637593962913 g
- Saturated Fat 28.2081969451824 g
- Serving Size 1 1 Serving (400g)
- Sodium 359.592501027591 mg
- Sugar 10.3116786409209 g
- Trans Fat 3.0199188964425 g
- Calories 552 calories
Step-by-step
- Dice up the stems of the cilantro bunch and set aside.
- In a large soup pot saute the onions in the coconut oil.
- When the onions start to turn brown, add the garlic and the cilantro stems and saute for another 2-3 onions.
- Add the tomatoes, cumin, salt and pepper, mix well and cook for another 2-3 minutes.
- Add the coconut milk and bring to a simmer.
- Add the seafood and cook for another 3-5 minutes or until the seafood is done.
- Serve with the cilantro leaves on top as a garnish.
Ingredient lists omit the chemical reactions required to build flavor from aromatics and fats. Raw onions contain sulfur compounds that break down into sweet molecules when browned, requiring medium heat and continuous motion to prevent burning the minced garlic added two minutes later.
- Dice cilantro stems finely and sweat them alongside the onions; stems carry more volatile aromatic oils than the leafy tops.
- Simmer coconut milk gently rather than boiling aggressively, because high heat splits the fat emulsion and yields an oily, grainy broth.
- Introduce shrimp and tender proteins only in the final three to five minutes of cooking to prevent rubbery texture and protein shrinkage.
- Substitute canned coconut cream at a one-to-one ratio if a thicker sauce is desired without reducing the liquid.
Proper seafood selection ensures structural integrity during the simmer. Delicate white fish fillets break apart faster than firm shrimp or mussels, so cut dense varieties into uniform two-inch chunks for even heat penetration.
