Virgin Islands Seafood Stew

Ingredients

In this adaptation, we infuse the Italian Cacciucco alla Viareggina with the vibrant flavors of the United States Virgin Islands. We replace the traditional Italian ingredients with Caribbean staples such as Scotch bonnet peppers, coconut milk, and local seafood. The result is a unique fusion of Italian and Caribbean cuisines, creating a dish that captures the essence of the Virgin Islands. We alse have the original recipe for Cacciucco alla Viareggina, so you can check it out.

• 2 pounds (900g) mixed seafood (such as fish fillets, shrimp, mussels, and squid) 2 pounds (900g) mixed seafood (such as fish fillets, shrimp, mussels, and squid)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 14g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion, bell peppers, garlic, and Scotch bonnet pepper. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes, coconut milk, fish or vegetable broth, thyme, parsley, paprika, and allspice to the pot. Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
4. 4.
   Add the mixed seafood to the pot and gently stir to coat it with the sauce. Season with salt and pepper to taste.
5. 5.
   Cover the pot and let the stew simmer for about 15-20 minutes, or until the seafood is cooked through and the flavors have developed.
6. 6.
   Serve the Virgin Islands Seafood Stew hot, garnished with fresh parsley. Enjoy with crusty bread or over a bed of steamed rice.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew. Adjust the cooking time based on the type and size of the seafood to avoid overcooking.
• Scotch bonnet pepper — Handle with caution and use gloves when handling the pepper. Adjust the amount according to your spice preference.

Tips & Tricks

• For a milder version, remove the seeds and membranes from the Scotch bonnet pepper.
• Adjust the amount of spices and seasoning according to your taste preferences.
• Serve the stew with a squeeze of fresh lime juice for an extra burst of flavor.
• Feel free to add other seafood such as lobster or crab to make the stew even more luxurious.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop.

Serving advice

Serve the Virgin Islands Seafood Stew in deep bowls, accompanied by slices of crusty bread or over a bed of steamed rice. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, arrange the seafood on top of the stew and sprinkle some fresh herbs over it. Serve with a side of lime wedges for guests to squeeze over their stew.