Caribbean Seafood Stew
Try this Caribbean Seafood Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
paleo
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 3 tomatoes, chopped
- 1 yellow onion diced
- 1 can coconut milk
- 2 lbs of â raw seafood (i used 1 lb of wild caught shrimp both from trader joe’s)
- 5 cloves garlic minced
- 2 tablespoons cumin
- 1 bunch cilantro
- 1 tbsp coconut oil
- sea salt and black pepper to taste.
- Carbohydrate 11.2158036460248 g
- Cholesterol 344.7302012 mg
- Fat 35.3660807512116 g
- Fiber 0.904125005103891 g
- Protein 49.7637593962913 g
- Saturated Fat 28.2081969451824 g
- Serving Size 1 1 Serving (400g)
- Sodium 359.592501027591 mg
- Sugar 10.3116786409209 g
- Trans Fat 3.0199188964425 g
- Calories 552 calories
Dice up the stems of the cilantro bunch and set aside. In a large soup pot saute the onions in the coconut oil. When the onions start to turn brown, add the garlic and the cilantro stems and saute for another 2-3 onions. Add the tomatoes, cumin, salt and pepper, mix well and cook for another 2-3 minutes. Add the coconut milk and bring to a simmer. Add the seafood and cook for another 3-5 minutes or until the seafood is done. Serve with the cilantro leaves on top as a garnish. Enjoy!
