Celebrate Kwanza with this zesty classic that’s sure to warm your heart and soul!
Caribbean Seafood Stew
• 2 tablespoons canola oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 celery stalk, sliced
• 1/2 habanero pepper, seeded and thinly sliced
• 2 cloves garlic, minced
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper
• 1 cup canned diced tomatoes with juices
• 1 cup seafood stock
• 1 tablespoon fresh lime juice, more to taste
• 1 1/2 pounds skin-on or skinless red snapper, or skinless mahi mahi or other white fish fillet, cut into 1 1/2-inch pieces
• 8 ounces large shrimp (about 12 shrimp), peeled and deveined
• 1/4 cup fresh cilantro leaves
• Cooked rice, for serving (optional)
- In a large Dutch oven or a large, deep skillet over medium heat, heat the oil until shimmering. Add the onion, bell pepper, celery, habanero and cook, stirring occasionally, until the vegetables have softened somewhat but have not browned, 4 to 5 minutes. Stir in the garlic, thyme, salt and pepper and cook for 30 seconds more. Add the tomatoes, seafood stock and the lime juice, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the sauce thickens a bit and the flavors are melded, about 10 minutes.
- Gently stir in the fish and shrimp, raise the heat to medium, cover and cook, stirring occasionally, until the seafood is just cooked through, 5 to 7 minutes. Taste and season with additional salt and lime juice if needed. Divide the stew among bowls, garnish with cilantro, and serve with rice, if desired.