Description
A warming stew brimming with fresh seafood and coconut milk. Perfect with rice or crusty bread.
Ingredients
Units
Scale
- 1 1/2 lb (680 g) Cod, cut into 2 inch cubes (Other white fish such as Sea Bass, Halibut, Snapper, Tilapia are good substitutes)
- 1 lb (450 g) shrimp, shelled and deveined
- 2 table spoons lime juice, plus more for seasoning
- 5-6 garlic cloves, minced
- 3 tbsp ginger, finely minced
- 1/2 tsp black pepper, freshly ground
- 2 tbsp oil
- 1 large onion, sliced
- 1 medium red bell pepper, chopped (or sliced)
- 1 medium yellow bell pepper, chopped (or sliced)
- 1 medium orange bell pepper, chopped (or sliced)
- 2 large tomatoes, seeded and chopped
- Salt, according to taste
- 1 can coconut milk (13 1/2 oz/450ml)
- 1 1/2 cup (360 ml) fish stock
- 1 tsp red chili flakes (optional)
- 1/3 cup (80 ml) cilantro, chopped
Instructions
- In a large bowl season the seafood with salt, black pepper, lime juice, ginger and half the garlic. Let marinade in the refrigerator for about 30 minutes while you gather and chop the other ingredients.
- In a large pan, heat oil over medium heat.
- Add the onions, remaining garlic and bell pepper. Stir frequently until softened about 3-4 minutes.
- Add half the tomatoes and the seafood and cook about one minute.
- Pour coconut milk, stock, chili flakes and simmer over low-medium heat, covered until seafood is cooked. About 8-10 minutes. Season with salt.
- Add remaining tomatoes. Cook for a minute.
- Garnish with lemon juice and cilantro.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 340