Seafood Stew

by Editorial Staff

Seafood stew is prepared with the addition of vegetables, stewed stew in the tomato-coconut sauce.

Servings: 6

Cook: 30 mins


  • Skinless tilapia or cod fillet – 450 g
  • Olive oil – 2 tbsp
  • Fresh lemon juice – 1 tbsp
  • Salt – 1/4 teaspoon.
  • Ground black pepper – 1/8 teaspoon.
  • Onions (finely chopped) – 1 glass
  • Bulgarian green pepper (chopped) – 1 glass
  • Garlic (chopped) – 6 cloves
  • Chili pepper (seeded and finely chopped) – 1 pc.
  • Canned tomatoes without skin (chopped) – 400 g
  • Unsweetened coconut milk – 1/2 cup
  • Fresh or frozen shrimp, medium size (peeled, not boiled) – 230 g
  • Fresh cilantro (chopped) – 1/2 cup
  • Hot boiled rice – 2 cups
  • Fresh cilantro (chopped) – 2 tbsp
  • Hot sauce (optional)


  1. Rinse the fish fillet under running water and dry on a paper towel. Cut the fillets into 1/2-inch pieces. In a small bowl combine 1 tablespoon of olive oil, lemon juice, salt, and black pepper. Put pieces of fish in this marinade and roll well on all sides. Set the fishbowl aside.
  2. In a large saucepan over medium-high heat, heat the remaining 1 tablespoon of olive oil. Pour onion, bell pepper, garlic, and chili into a saucepan, cook, stirring occasionally, for about 4 minutes. Then add chopped tomatoes and coconut milk, bring the mixture to a boil. Reduce heat and simmer without covering for about 10 minutes, stirring occasionally. Then put the fish in a saucepan with the marinade, shrimps and add 1/2 cup of cilantro, simmer, uncovered, for about 5 minutes, stirring occasionally.
  3. Serve stews in portioned bowls with hot rice, sprinkle with chopped cilantro, and sprinkle with hot sauce (optional).

Bon appetite!

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