Total Time
Prep 15 mins
Cook 30 mins

A friend of mine sent me this recipe. It has a nice unusual taste, with lots of seafood. We enjoy this on cold winter nights. With some bread and small tossed salad.

Ingredients Nutrition


  1. Toss together shrimp, scallops, fish, lemon juice, 1/2 tsp salt.
  2. and black pepper. Cover and refrigerate 20 minutes.
  3. In blender puree canned tomatoes with juices. Set aside.
  4. In a heavy dutch oven, heat oil. Add red pepper flakes, onion,
  5. and red bell pepper. Saute mixture until softened about 10 minutes.
  6. Add half of cilantro, ginger, ground red pepper, and remaining salt and cook, stirring for about 1 minute.
  7. Add puree tomatoes and bring to boil. Cook low for 15 minutes until sauce thickens. Increase heat to medium and add coconut milk. Heat until boiling.
  8. Add seafood mixture to pot and bring to a boil. Cook 5 minutes.
  9. Stir in remaining cilantro and stir. Add lime juice, salt, pepper if desired.
  10. Serve immediately.
Most Helpful

This is a great recipe! I didn't have scallops when I made it so I just added extra fish. And this stew is great served over a bowl of rice.

lydlovestocook May 03, 2013

A very tasty dish - I didn't have cilantro, so I used parsley and some fresh lime zest. Served over rice - turning it into a Brazilian gumbo.

Chuck_Roast February 21, 2009