Seafood stew

🦐🦀 Fish and seafood briefly simmered in tomato, coconut, ginger and lime sauce.

Ingredients

• 🐟 300 g firm fish, cut in large cubes
• 🦐 200 g peeled, cleaned shrimp
• 🦀 200 g cooked crab meat or, alternatively, 200 g squid rings
• 🥥 250 ml coconut milk
• 🧅 1 chopped onion; 🧄 3 crushed garlic cloves
• 🫚 2 cm grated ginger; 🍅 3 chopped tomatoes
• 🫗 2 tbsp oil
• 💧 150 ml water or low-salt stock
• 🍋 1 lime; 🌶️ optional piri-piri
• 🌿 Coriander, pepper; salt only after tasting

Preparation

1️⃣ Keep seafood chilled until cooking. Rinse and dry the fish; check shrimp are cleaned and remove shell fragments from crab.

2️⃣ Heat oil in a pot. Soften onion for 6 minutes, add garlic and ginger for 1 minute, then add tomatoes.

3️⃣ Cook tomatoes uncovered for 10 minutes to reduce their liquid. Add 150 ml stock and coconut milk; simmer for 5 minutes.

4️⃣ Add fish and cook gently for 5 minutes. Add squid here if using and cook until opaque.

5️⃣ Add shrimp and cook for 3–4 minutes until opaque and firm. Stir in cooked crab for the last 2 minutes, just to heat it through.

6️⃣ Taste and add lime, pepper, coriander and piri-piri. Check each seafood item is cooked through without extending cooking unnecessarily.