CARIBBEAN SEA FOOD WEB RECIPES

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CARIBBEAN SEAFOOD STEW | BETTER HOMES & GARDENS



Caribbean Seafood Stew | Better Homes & Gardens image

This Caribbean inspired seafood stew has just the right amount of kick. Fish and shrimp combine with green pepper, tomatoes and garlic for a delectable shrimp stew. Serve over rice for a dish you won't forget!

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 30 minutes

Prep Time 11 minutes

Cook Time 19 minutes

Number Of Ingredients 16

2 tablespoons olive oil
1 tablespoon lime juice
¼ teaspoon salt
? teaspoon pepper
1 pound skinless orange roughy or red snapper fillets, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped green sweet pepper
6 cloves garlic, minced (1 tablespoon)
1 jalapeno pepper, seeded and finely chopped
1 14.5 ounce can diced tomatoes
½ cup unsweetened coconut milk
8 ounces peeled and deveined uncooked medium shrimp
½ cup snipped cilantro
2 cups hot cooked rice
2 tablespoons snipped fresh cilantro
Bottled hot pepper sauce (optional)

Steps:

  • In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.
  • In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish mixture, and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired. Makes 4 to 6 servings.

Nutrition Facts : Calories 414 calories, CarbohydrateContent 35 g, CholesterolContent 147 mg, FatContent 15 g, ProteinContent 35 g, SaturatedFatContent 6 g, SodiumContent 576 mg

CARIBBEAN FISH SOUP RECIPE | ALLRECIPES



Caribbean Fish Soup Recipe | Allrecipes image

Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.

Provided by Toney P

Categories     World Cuisine    Latin American    Caribbean

Total Time 2 hours 5 minutes

Prep Time 35 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 15

2 whole fish, scaled and cleaned, or more to taste
1 lemon, juiced
8 cups water
4 green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
2 potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 ounces carrots, cut into 1/2-inch pieces
½ cup chopped okra
4 scallions, chopped
1 hot chile pepper
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh thyme, leaves stripped

Steps:

  • Rinse fish with lemon juice; drain.
  • Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
  • Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
  • Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Nutrition Facts : Calories 203.4 calories, CarbohydrateContent 35 g, CholesterolContent 25.5 mg, FatContent 3.3 g, FiberContent 2.8 g, ProteinContent 11.6 g, SaturatedFatContent 0.5 g, SodiumContent 338 mg, SugarContent 3 g

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