Caribbean Seafood Stew
3 large, Yukon Gold, peeled and cut into 1-inch chuncks
1 medium, chopped
sweet red pepper(s)
1 medium, coarsely chopped
3 medium clove(s), minced
canned diced tomatoes
canned clam juice
uncooked halibut fillet(s)
1 pound(s), or cod fillets, cut into 1-inch pieces
½ pound(s), peeled and deveined, tails left on if desired
uncooked clams with shell
1 pound(s), 2 dozen littleneck clams, scrubbed
shredded coconut meat
¼ cup(s), toasted
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.