Spicy Seafood Stew

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 400g (14 oz) white fish fillets, cut into chunks 400g (14 oz) white fish fillets, cut into chunks
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 38g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes and tomato paste to the pot. Cook for a few minutes until the tomatoes start to break down.
3. 3.
   Stir in the ground cumin, paprika, and chili powder. Cook for another minute to toast the spices.
4. 4.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
5. 5.
   Add the shrimp, fish, and mussels to the pot. Cover and cook for about 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
6. 6.
   Stir in the coconut milk and lime juice. Season with salt and pepper to taste.
7. 7.
   Serve the Spicy Seafood Stew hot, garnished with fresh cilantro. Enjoy with crusty bread or steamed rice.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp as they can become rubbery. Cook them just until they turn pink and opaque.
• Mussels — Discard any mussels that do not open after cooking, as they may be unsafe to eat.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• Adjust the spice level by adding more or less chili powder according to your preference.
• For a thicker stew, you can add a slurry of cornstarch and water towards the end of cooking.
• Serve the stew with a squeeze of fresh lime juice for an extra burst of tanginess.
• Feel free to customize the seafood selection based on your preferences and availability.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.

Serving advice

Serve the Spicy Seafood Stew in deep bowls, allowing the vibrant colors and enticing aroma to take center stage. Accompany it with crusty bread or steamed rice to soak up the flavorful broth.

Presentation advice

Garnish the Spicy Seafood Stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in traditional Ecuadorian pottery or rustic earthenware to enhance the visual appeal.