Caribbean Seafood Stew

Caribbean Seafood Stew #Plated #caribbeanseafoodstew

Here is a Caribbean seafood Stew that you will have to make extras of b encaustic everyone will be asking for a second serving.

Ingredients:

2 tbsps. Oil
1 medium yellow onion diced
1 yellow or orange bell pepper diced
1 celery stalk diced
1/2 habanero seeded and diced
3 cloves of garlic minced
2 tsps fresh thyme
2 tsps salt
1 tsp pepper
14.5 oz can diced tomatoes with juices
1/2 cup coconut milk
2 cups of seafood stock or water
1 1/2 pounds mahi mahi, skinless red snapper or other white fish, cut into 1 1/2 inch pieces
8 ounces large shrimp (about 12 shrimp), peeled and deveined
1 king crab leg (optional)
1 tsp. Cilantro leaves
Cooked rice, for serving (optional)

In a large Dutch oven or a large, deep skillet over medium heat, heat the oil until shimmering.
Add the onion, bell pepper, celery, Scotch bonnet or habanero and 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.
Add coconut milk.
Reduce the heat to medium-low, cover, and simmer until the sauce thickens a bit and the flavors are melded, about 10 minutes.
(If not planning to eat right away, you can let the stew cool completely, then cover and refrigerate until needed.)

Gently stir in the fish, shrimp, and crab raise the heat to medium, cover and cook, stirring gently 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, if desired.

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