Caribbean Seafood Stew

1 - 6
PersonalPoints™ per serving
Total Time
5 hr 9 min
9 min
5 hr
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 medium clove(s), minced

Canned diced tomatoes

43½ oz

Canned clam juice

8 oz

Table salt

½ tsp

Cayenne pepper

¼ tsp

Uncooked halibut fillet(s)

1 pound(s), or cod fillets, cut into 1-inch pieces

Uncooked shrimp

½ pound(s), peeled and deveined, tails left on if desired

Uncooked clams with shell

1 pound(s), 2 dozen littleneck clams, scrubbed

Unsweetened shredded coconut

¼ cup(s), toasted

Fresh lime(s)

1 medium, zested


  1. 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.
  2. 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.
  3. 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.