Caribbean Fish and Shrimp Stew
- 1 tablespoon butter or vegetable oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 4 carrots, sliced
- 2 large potatoes, peeled and cut into lAnch cubes
- 1 jalapeno pepper (optional)
- 2 ripe plantains or 1 yam, sliced thin
- 1 1/3 cups canned or 3 cups homemade Coconut Milk
- Fish Stock
- 1 pound shrimp
- 1 pound firm white fish, cut into 1 -inch pieces
- juice of 1 lime
- salt and fresh ground black pepper to taste
- sprigs of fresh cilantro for garnish
Instructions:
This is a wonderful fish stew with a rich and unique flavor.
- Melt butter in a large soup pot. Saute onion and garlic for 3 to 5 minutes, until onions are translucent. Add carrots, potato, and jalapeno, and saute for 5 minutes. If using the yam, add the slices now.
- Add Coconut Milk and Fish Stock and bring to a boil. Reduce heat to a simmer, and cook, covered, until carrots and potato are quite tender, approximately 5 minutes.
- If you are using plantains, add them to the stew, and simmer for 10 minutes.
- Add fish and cook until flaky and tender, approximately 3 minutes. Turn off heat, add shrimp and stir, and then cover pot to allow shrimp to cook. Shrimp will turn pink when done. Add lime juice, and salt and pepper.
- Garnish each bowl with fresh cilantro.