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
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.