Category: Main Course
Coconut-Lime Seafood Stew - TastyPlanner.com
Chef: 19thcenturynerd
Without question, this is my father’s favorite dish. And no wonder – it’s loaded with fresh seafood, has a rich and creamy broth, and is altogether deeply satisfying. The turmeric gives the broth a lovely golden hue with lemon undertones and makes the dish shine. Serve it with lots of crusty French bread.
Recipe Source: dairyfreeliving.com
Ingredients
2 tablespoons olive oil
1 Large Yellow Onion, chopped
1 tablespoon peeled, minced fresh ginger, or 1 teaspoon ground ginger
1 teaspoon ground turmeric
1 (8-ounce) bottle clam juice
1 (14-ounce) can unsweetened coconut milk
2 cups chopped tomatoes with their juice
1 3/4 pounds new red potatoes, cut into 1-inch pieces
1 teaspoon grated lime zest
1/2 teaspoon salt
1/4 teaspoon Freshly ground black pepper
1 cup whole fresh basil leaves, stemmed and tightly packed
1 pound fresh littleneck clams or mussels, scrubbed
1/2 pound fresh skinless, boneless halibut steak, cut into 1-inch cubes
1/2 pound fresh jumbo prawns, deveined
1/2 pound fresh jumbo scallops
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
Instructions
To prepare the stew: Heat the olive oil in a large, heavy saucepan over medium-high heat. Add the onion and sauté until tender, about 3 minutes. Stir in the ginger and turmeric until blended, about 1 minute. Stir in the clam juice, coconut milk, tomatoes, potatoes, lime zest, salt, and pepper. Bring to a boil. Cover, decrease the heat to low, and simmer for 18 to 20 minutes, stirring occasionally. Add the basil and clams, and continue simmering until the clams open, 5 to 7 minutes. Discard any that do not open. Add the halibut, prawns, scallops, and lime juice and stir until incorporated. Cover and simmer until just heated through, 2 to 3 minutes. Take care not to overcook the seafood. Taste and correct the seasonings. Ladle into bowls, garnish each with a lime wedge, and serve immediately.
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