Shrimp and Fish Stew
Shrimp and Fish Stew is a comforting and flavorful seafood dish packed with tender fish, juicy shrimp, aromatic herbs, and vegetables simmered in a spiced tomato broth. This hearty stew is perfect for cozy dinners and can be served with rice, bread, or enjoyed on its own.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minute
Ingredients
(Serves 4–6):
Seafood:
300g (10 oz) shrimp (peeled and deveined)
300g (10 oz) firm white fish (like cod, halibut, or tilapia), cut into chunks
Vegetables:
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 bell pepper (any color), chopped
2 medium tomatoes, chopped (or 1 can crushed tomatoes)
1 medium potato, cubed (optional for thickness)
1 cup coconut milk (optional for creamy texture)
Liquids & Broth:
2 cups seafood or chicken broth
1/2 cup white wine (optional)
Juice of 1 lime
Spices & Herbs:
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon ground cumin
1 teaspoon dried thyme
Salt and pepper to taste
Fresh cilantro or parsley for garnish
Instructions:
1. Saute the base:
In a large pot, heat olive oil over medium heat. Add onions and cook until translucent (5 minutes). Stir in garlic, bell pepper, and cook for 2 more minutes.
2. Add tomatoes & spices:
Add chopped tomatoes (or canned), paprika, cumin, cayenne, and thyme. Cook for 5–7 minutes until tomatoes break down.
3. Pour liquids:
Add broth and white wine (if using). Bring to a boil, then lower the heat and simmer for 10 minutes. Add potatoes here if using.
4. Add seafood:
Add fish chunks and simmer for 5–6 minutes until almost cooked. Then, add shrimp and simmer for another 3–4 minutes until pink and cooked through.
5. Finish with coconut milk & lime juice:
Stir in coconut milk and lime juice. Let it simmer for 2 more minutes, taste, and adjust seasoning.
6. Serve:
Garnish with chopped cilantro or parsley and serve hot.
Tips:
Fish type: Use firm fish that won’t fall apart during cooking.
Spice level: Adjust cayenne pepper for desired heat.
Coconut milk: Adds creaminess; skip it if you prefer a lighter broth.
Storage: Lasts up to 3 days in the fridge. Reheat gently.
Questions & Answers
Q: Can I use frozen shrimp or fish?
A: Yes, just thaw and pat dry before cooking to avoid watering down the stew.
Q: What can I use instead of white wine?
A: Substitute with more broth or a splash of lemon juice for acidity.
Q: Can I make it ahead of time?
A: Yes, but add the shrimp and fish just before serving to avoid overcooking.
Q: Is this dish spicy?
A: It’s mildly spicy by default. You can skip cayenne or add chili flakes for more heat.
Nutritional Value
Calories: 320 kcal
Protein: 30g
Fat: 16g
Carbohydrates: 15g
Fiber: 3g
Sugar: 5g
Sodium: 600mg