Coconut Seafood Stew

So last week we had a good friend over for dinner. We were still on our Whole Food Detox and this friend has a few allergies, so I was trying to figure out what to make for a fun Friday night meal. I had some coconut milk in the cupboard and we hadn’t had seafood for a while so thought, what about a Seafood Stew. We did one in the past with a tomato base but this time, why not coconut?! Loosely based off Tom Kha Soup which is a coconut soup dish Jon and I fell in love with in Thailand, this recipe was born! It was a hit with our friend and will definitely make it into our kitchen again soon. 

Coconut Seafood Stew (makes 8 servings):

1lb haddock, cut into cubes

1 lb shrimp, shelled and de-veined 

2lb mussels (in the shell, de-bearded and cleaned)

Juice of half a lime (about 2 tbsp)

6 garlic cloves, minced 3 tablespoons ginger, finely minced

1 teaspoon black pepper, freshly ground 

1 tablespoons coconut oil 1 large onion, sliced 1 medium red bell pepper, chopped 

1 medium yellow bell pepper, chopped 

1 medium orange bell pepper, chopped

2 large tomatoes, seeded and chopped 1 tsp salt (more or less accodring to your liking)

1 cup coconut milk (we used A-Roy D brand)

1 1/2 cup fish stock (Marketfresh has a great brand in the can)

1 teaspoon red chili flakes

1/4 cup cilantro, chopped (optional)

1) Start by marinating the fish (shrimp and haddock) in a large bowl with the lime juice, half the garlic, ginger and black pepper for about 1 hour (or a minimum of 30 minutes). 

2) Saute the onion, peppers and remaining garlic in 1 tbsp of coconut oil over medium heat until starting to soften (about 5 mins). Then add the seafood that’s been marinating (shrimp and haddock) and 1 of the chopped tomatoes. 

3) After about 2 mins, add in the coconut milk, stock and chili flakes. Turn the heat to low, add the mussels and simmer, covered for about 8-10 mins or until the seafood is cooked and mussels are open. If the mussels aren’t open they aren’t done yet! Then add the other diced tomato, salt and more lime juice if needed. 

4) When you serve it, top with lime wedges and sprinkle with cilantro. We enjoyed our stew on a bed of mashed potatoes which was pretty delicious (not included in macros), but you could also add in some cannelloni beans or serve with some crusty french bread as a treat!

Macronutrient Breakdown (per serving):





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