Shrimp and Vegetable Stew Recipe

Shrimp and Vegetable Stew Recipe

Ingredients:

• Seafood:
  • 500g (1 lb) shrimp, peeled and deveined
  • Optional: 200g (1/2 lb) fish fillet (e.g., cod or tilapia), cut into chunks
• Vegetables:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 medium tomato, diced
  • 2 medium potatoes, peeled and cubed
  • 1 carrot, sliced
• Broth and Seasoning:
  • 2 cups fish or chicken stock
  • 1 cup coconut milk (optional, for a creamy version)
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/4 tsp red chili flakes (adjust to taste)
  • Salt and pepper to taste
  • Juice of 1 lime
• Garnish:
  • Fresh cilantro or parsley, chopped

Instructions:

1. Prepare the base:
   • Heat olive oil in a large pot over medium heat.
   • Add the diced onion and garlic. Sauté until softened.
   • Stir in the bell pepper, tomato, and carrots. Cook for 5 minutes.
2. Build the stew:
   • Add the potatoes, smoked paprika, turmeric, and chili flakes. Mix well.
   • Pour in the fish or chicken stock and bring to a simmer. Cover and cook for 10-15 minutes, or until the potatoes are tender.
3. Add seafood:
   • Stir in the shrimp and fish chunks (if using). Simmer for 5-7 minutes, or until the shrimp turn pink and opaque and the fish is cooked through.
   • If using coconut milk, add it now and heat through.
4. Season and serve:
   • Add lime juice and adjust salt and pepper to taste.
   • Garnish with freshly chopped cilantro or parsley.
5. Serving suggestions:
   • Serve hot with crusty bread, rice, or over a bed of mashed potatoes.

Let me know if you’d like a variation or additional tips for preparing this dish!