Best 5 Caribbean Seafood Stew Recipes

CARIBBEAN SEAFOOD STEW

Steps:

• In a large saute pan, heat oil over medium-high heat.
• Add the onion, bell pepper, garlic, and jalapeno. Cook and stir for about 4 minutes until the onion is translucent but not brown.
• Stir in undrained tomatoes and coconut milk. Bring to a boil, reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
• Stir in shrimp, lime juice, salt and cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until shrimp turn opaque, stirring occasionally.
• Serve over hot cooked rice. Pass hot pepper sauce, if desired.

CARIBBEAN-STYLE SEAFOOD STEW

Steps:

• 1 In a large Dutch oven or a large, deep skillet over medium heat, heat the oil until shimmering
• 2 Add the onion, bell pepper, celery
• 3 Scotch bonnet or habanero and cook, stirring occasionally, until the vegetables have softened somewhat but have not browned, 4 to 5 minutes
• 4 Stir in the garlic, thyme, salt and pepper and cook for 30 seconds more
• 5 Add the tomatoes, seafood stock or water and the lime juice, and bring to a boil
• 6 Reduce the heat to medium-low, cover, and simmer until the sauce thickens a bit and the flavors are melded, about 10 minutes
• 7 (If not planning to eat right away, you can let the stew cool completely, then cover and refrigerate until needed
• 8 )
• 9 Gently stir in the fish and shrimp, raise the heat to medium, cover and cook, stirring gently occasionally, until the seafood is just cooked through, 5 to 7 minutes
• 10 Taste, and season with additional salt and lime juice, if desired
• 11 Divide the stew among bowls, garnish with cilantro, and serve with rice, if desired

CARIBBEAN FISH SOUP

Steps:

• Rinse fish with lemon juice; drain.
• Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
• Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
• Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

JIM HARRISON'S CARIBBEAN STEW

Steps:

• Place spareribs in a pot, and cover with water. Place pot over high heat, and bring to a boil. Lower heat slightly, and cook, covered, for 15 or 20 minutes, then remove ribs to a large bowl and discard the water.
• While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
• Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.

CARIBBEAN SEAFOOD STEW

Steps:

• In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt and pepper. Add fish cubes; toss to coat. Set aside.
• In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic and jalapeno. Cook and stir 4 minutes until onion is tender but not brown.
• Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
• Stir in shrimp, fish mixture and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer uncovered for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally.
• Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.