Monday, April 21, 2014

caribbean seafood stew

It has been just over a year since the Pike Place Fish cookbook debuted, and even though Anders and I have tried everything in the book (more than once), we still find ourselves pulling it off the shelf and making recipes from it whenever we can. I know we are biased, but we really do love every single recipe in the book, and we are just so proud of it.

The spring weather has been a bit fickle this year, and it has turned chilly and rainy this week. We thought the Caribbean stew seemed like the perfect recipe from the book to warm us up on this random Monday night. It definitely hit the spot, and, bonus points, it was ready in 20 minutes.

For those who don't have the cookbook, I posted the recipe below. Enjoy!

Caribbean Seafood Stew
Serves 4-6

2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
3 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1 pound halibut or red snapper fillets, cut into 1-inch chunks (we actually used rockfish)
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
6 garlic gloves, minced
1 jalapeno chile, seeded and finely chopped (use 2 if you want it hotter)
One 14.5 ounce can diced tomatoes with juice
One 14 ounce can unsweetened coconut milk
1/2 pound medium shrimp, peeled and deveined
1/2 cup chopped fresh cilantro, plus more for garnish
Bottled hot pepper sauce (optional)

Stir together 1 tablespoon of the olive oil, the lime juice, 2 teaspoons of the salt, and the pepper in a medium glass bowl. Add the fish cubes and toss to coat. Set aside.

Heat the remaining 1 tablespoon oil in a 3-quart saucepan, over medium-high heat. Add the onion, bell pepper, garlic, and jalapeno. Season with remaining 1 teaspoon salt. Cook and stir for 4 to 5 minutes or until onion is tender but not brown. Add the tomatoes and juice and the coconut milk. Bring to a boil over high heat, then reduce the heat. Simmer, uncovered, for 10 minutes, stirring occasionally. 

Stir in the shrimp, marinated fish, and cilantro. Return to a simmer and cook, uncovered, for 5 minutes or just until the fish flakes easily with a fork and the shrimp turn opaque. Don't overcook. Taste for salt and adjust seasoning if desired.

Ladle the stew into shallow bowls over rice. Sprinkle with cilantro and pass hot pepper sauce, if desired.

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