Wednesday, February 10, 2016

Thai Coconut-Ginger Seafood Stew

I seriously love this stew! It has so many ingredients that I absolutely love, like fresh ginger, mushrooms, coconut milk, and a variety of seafood including shrimp, scallops, and haddock. This soup does not contain any dairy, I use coconut milk! 

This recipe makes a lot of stew, roughly eight servings. My whole family loves this stew, so I usually make enough for a lot of people! This stew is pretty simple to make, and only takes about an hour to make! 
First, saute onions, garlic, and fresh ginger (yum!)

Add in bell peppers, and mushrooms
Then add in chopped tomatoes!

Lastly, add in stocks, coconut milk, and seafood! Delicious!

Let's get to cooking!!

Thai Coconut-Ginger Seafood Stew
  •  1 1/2 lbs shrimp
  •  1 1/2 lbs haddock
  •  2 lbs scallops
  • 4 cups chopped tomatoes
  • 3 cups mushrooms, sliced
  • 4 bell peppers, medium diced
  • 2 tablespoons fresh ginger, minced
  • juice of 4 limes
  • 1/2 cup fresh parsley, chopped
  • 1 onion, medium diced
  • 5 garlic cloves, minced
  • 2 cups coconut milk
  • 1 14-ounce can seafood stock
  • 46 fluid ounces chicken stock
  • 1 teaspoon cayenne pepper (to taste)
  • salt and pepper, to taste 
  • olive oil, for cooking
Heat olive oil in a large pot (ten quart suggested) over medium heat. Add in onions, garlic, and ginger  and saute until translucent and fragrant, about 3 minutes or so. Increase heat to medium high. Add in bell peppers and mushrooms. Saute until vegetables are softened, about 5 minutes. Now add in chopped tomatoes and cook for about 3 minutes, or until softened and starting to boil. Season with salt and pepper. Pour in chicken stock, seafood stock, and parsley. Reduce heat to medium. Bring to a boil, stirring often.

After the stew starts to boil, add in lime juice and coconut milk. Add in a pinch of cayenne pepper. Once the stew starts to boil again, add in shrimp, scallops, and haddock. Let cook for about 5 minutes, or until all seafood is fully cooked.


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