Panamanian Fish Stew

Ingredients

• 500g (1.1 lb) white fish fillets, such as snapper or grouper 500g (1.1 lb) white fish fillets, such as snapper or grouper
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) mussels, cleaned and debearded 200g (7 oz) mussels, cleaned and debearded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened.
2. 2.
   Add the diced tomatoes and tomato paste to the pot, and cook for a few minutes until the tomatoes start to break down.
3. 3.
   Pour in the fish or vegetable broth and coconut milk, and bring the mixture to a simmer.
4. 4.
   Add the lime juice, ground cumin, paprika, dried oregano, salt, and pepper to the pot. Stir well to combine the flavors.
5. 5.
   Gently place the fish fillets, shrimp, and mussels into the simmering broth. Cover the pot and let it cook for about 10-15 minutes, or until the fish is cooked through and the mussels have opened.
6. 6.
   Taste the stew and adjust the seasoning if needed.
7. 7.
   Serve the Panamanian Fish Stew hot, garnished with fresh cilantro. Enjoy with rice or crusty bread.

Treat your ingredients with care...

• Fish fillets — Ensure that the fish fillets are fresh and of high quality. Pat them dry before adding them to the stew to prevent excess moisture.
• Shrimp — Use fresh or frozen shrimp that has been properly thawed. Remove the tails for easier eating.
• Mussels — Scrub the mussels thoroughly under cold water to remove any dirt or debris. Discard any mussels that are cracked or do not close when tapped.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the stew.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Experiment with different types of fish and seafood to create your own unique flavor combinations.
• Serve the stew with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.

Serving advice

Serve the Panamanian Fish Stew in deep bowls, allowing the vibrant colors and enticing aromas to take center stage. Accompany it with a side of fluffy white rice or crusty bread to soak up the flavorful broth.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of green color. Serve it with a slice of lime on the side for an attractive and refreshing touch.