Honduran Seafood Stew

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, 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
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 pound (450g) firm white fish fillets, cut into chunks 1 pound (450g) firm white fish fillets, cut into chunks
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) mussels, cleaned and debearded 1 pound (450g) mussels, cleaned and debearded
• 1 pound (450g) crab legs, cracked 1 pound (450g) crab legs, cracked
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 2 tablespoons (30ml) fresh cilantro, chopped 2 tablespoons (30ml) fresh cilantro, chopped
• 1 teaspoon (5ml) salt 1 teaspoon (5ml) salt
• 1 teaspoon (5ml) ground black pepper 1 teaspoon (5ml) ground black pepper
• 1 teaspoon (5ml) ground cumin 1 teaspoon (5ml) ground cumin
• 1 teaspoon (5ml) paprika 1 teaspoon (5ml) paprika
• 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried oregano
• 2 red chilies, sliced (adjust according to spice preference) 2 red chilies, sliced (adjust according to spice preference)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the diced bell peppers and tomatoes to the pot, and cook for another 5 minutes until they soften.
3. 3.
   Pour in the coconut milk and fish or vegetable broth, and bring the mixture to a simmer.
4. 4.
   Add the fish chunks, shrimp, mussels, and crab legs to the pot. Stir gently to combine all the ingredients.
5. 5.
   Season the stew with lime juice, chopped cilantro, salt, black pepper, cumin, paprika, dried oregano, and sliced red chilies. Adjust the seasoning according to your taste.
6. 6.
   Cover the pot and let the stew simmer for about 15-20 minutes, or until the seafood is cooked through and the flavors have melded together.
7. 7.
   Serve the Honduran Seafood Stew hot, garnished with additional cilantro and lime wedges if desired.

Treat your ingredients with care...

• Fish — Choose a firm white fish that holds its shape well when cooked, such as cod or halibut. Avoid using delicate fish varieties that may break apart easily.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before opening to ensure the cream and liquid are well combined.
• Red chilies — Adjust the amount of red chilies according to your spice preference. For a milder version, remove the seeds and membranes before slicing.

Tips & Tricks

• To enhance the flavor, let the stew sit for a few hours or overnight before serving. This allows the spices to infuse the dish.
• Serve the stew with warm crusty bread or steamed rice to soak up the delicious broth.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot during the last few minutes of cooking.

Serving advice

Serve the Honduran Seafood Stew in deep bowls, allowing the vibrant colors of the seafood and vegetables to shine through. Garnish with fresh cilantro and lime wedges for an extra burst of flavor.

Presentation advice

For an elegant presentation, arrange the seafood pieces on top of the stew, placing the mussels and crab legs strategically. Drizzle a swirl of coconut milk on the surface and sprinkle some chopped cilantro for a visually appealing touch.