Caribbean Seafood Stew
- Total Time
Any firm white fish fillets will work well in this stew: monk fish and catfish are good choices.
uncooked potato(es)3 large, Yukon Gold, peeled and cut into 1-inch chuncks
uncooked onion(s)1 medium, chopped
sweet red pepper(s)1 medium, coarsely chopped
garlic clove(s)3 clove(s), medium, minced
canned diced tomatoes43 ½ oz
canned clam juice8 oz
table salt½ tsp
cayenne pepper¼ tsp
uncooked halibut fillet(s)1 pound(s), or cod fillets, cut into 1-inch pieces
uncooked shrimp½ pound(s), peeled and deveined, tails left on if desired
uncooked clams with shell1 pound(s), 2 dozen littleneck clams, scrubbed
shredded coconut meat¼ cup(s), toasted
fresh lime(s)1 medium, zested
- Combine the potatoes, onion, bell pepper, garlic, tomatoes, and broth in a 5- or 6-quart slow cooker. Sprinkle with the salt and cayenne. Cover and cook until the potatoes are fork-tender, 4 – 5 hours on high or 8 – 10 hours on low.
- Add the halibut and shrimp to the slow cooker. Cover and cook 10 minutes. Add the clams. Cover and cook until the halibut and shrimp are just opaque throughout and the clams open. Discard any clams that do not open.
- Turn off the slow cooker and let the stew stand 5 minutes. Ladle the stew evenly into 6 soup bowls and sprinkle with the coconut and lime zest. Yields about 2 cups per serving.