bahamian seafood stew with coconut and tomato

Name: Bahamian Seafood Stew with Coconut and Tomato
Prep time: 20 min
Cook time: 15 min
Yield: 6
Cuisine: Caribbean
Ingredients: 2 tablespoon(s) canola oil; 2 - shallots, minced (1/2 cup); 2 medium garlic cloves, minced; 1 small onion, cut into 1/2-inch dice; 1 - red bell pepper, cut into 1/2-inch dice; 1 tablespoon(s) minced fresh ginger; 1 - of lemongrass, tough outer leaves discarded and stalk smashed; 3 - tomatoes—halved, seeded and cut in 1/4-inch dice; - sea salt and freshly ground pepper; 1/2 pound(s) large shrimp, shelled and deveined; 1 cup(s) unsweetened coconut milk; 12 - cilantro leaves, plus 1 tablespoon chopped cilantro; 1/2 pound(s) skinless grouper, or similar fish fillet, cut into 1-inch pieces; 2 tablespoon(s) fresh lime juice

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

In Bahia, cooks prepare endless variations of this traditional stew: with shrimp, with fish and shrimp, with lobster. What's constant is the coconut milk and the dish's freshness and robust simplicity. All you do is saute aromatic vegetables, then add seafood and coconut milk and simmer briefly until cooked through. It's usually served with steamed white rice and thin lime wedges.

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(1 rating)

yield 6 serving(s)

prep time 20 Min

cook time 15 Min

method Stove Top

Ingredients For bahamian seafood stew with coconut and tomato

2 Tbsp

canola oil
2

shallots, minced (1/2 cup)
2 md

garlic cloves, minced
1 sm

onion, cut into 1/2-inch dice
1

red bell pepper, cut into 1/2-inch dice
1 Tbsp

minced fresh ginger
1

of lemongrass, tough outer leaves discarded and stalk smashed
3

tomatoes—halved, seeded and cut in 1/4-inch dice
sea salt and freshly ground pepper
1/2 lb

large shrimp, shelled and deveined
1 c

unsweetened coconut milk
12

cilantro leaves, plus 1 tablespoon chopped cilantro
1/2 lb

skinless grouper, or similar fish fillet, cut into 1-inch pieces
2 Tbsp

fresh lime juice

How To Make bahamian seafood stew with coconut and tomato

1
Heat the oil in a medium enameled cast-iron casserole. Add the shallots, garlic, onion, bell pepper, ginger and lemongrass and cook over moderate heat until the vegetables are softened, about 7 minutes.

2
Add the tomatoes, season with salt and pepper and cook for 3 minutes. Season the shrimp with salt and pepper and add them to the casserole along with the coconut milk and cilantro leaves. Cover and cook for 2 minutes.
3
Season the grouper with salt and pepper; add to the casserole, cover and cook for 3 minutes. Discard the lemongrass. Add the lime juice and season the stew with salt and pepper.
4
Garnish with the chopped cilantro and serve.
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