Creamy Seafood Stew With Coconut Milk
Recipe Type: Main
Serve the stew alongside rice or crusty bread and for a quick and easy meal on the table. Enjoy the fruits of the sea in this luscious, tang, and warming stew.
  • 1.5 lb Cod, cut into 2 inch cubes (Other white fish such as Sea Bass, Halibut, Snapper, Tilapia are good substitutes)
  • 1 lb shrimp, shelled and deveined
  • 2 table spoons lime juice, plus more for seasoning
  • 5-6 garlic cloves, minced
  • 3 tablespoons ginger, finely minced
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons 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 (13.5 oz/450ml)
  • 1.5 cup fish stock
  • 1 teaspoon red chili flakes (optional)
  • ⅓ cup cilantro, chopped
  1. 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.
  2. In a large pan, heat oil over medium heat.
  3. Add the onions, remaining garlic and bell pepper. Stir frequently until softened about 3-4 minutes.
  4. Add half the tomatoes and the seafood and cook about one minute.
  5. Pour coconut milk, stock, chili flakes and simmer over low-medium heat, covered until seafood is cooked. About 8-10 minutes. Season with salt.
  6. Add remaining tomatoes. Cook for a minute.
  7. Garnish with lemon juice and cilantro.
Recipe by Honest Cooking at