1/1 Photo of Seafood Stew
This is my version of seafood stew. I really like it and it's one of my favorite dishes! You can add any seafood you like instead of salmon and mussels.
My Private Note
Units: US | Metric
- 3 tablespoons coconut oil
- 1/2 large onion, chopped
- 1 large garlic clove, minced
- 1 tablespoon ginger, minced
- 2 large jalapeno peppers, finely chopped, seeded if prefer
- 1 red bell pepper, seeded and chopped
- 2 large slicing tomatoes, cut into small chunks
- 1/2 cup water
- 1/2 teaspoon sea salt (to taste)
- 1/2 lime, juice from it
- 1/2 cup cilantro, finely chopped
- 1 lb salmon, cut into chunks
- 1/4 cup white wine
- 1 lb cooked mussels
- 1/4 cup green onion, chopped
- 1In a large non-stick skillet, heat coconut oil over medium high. Sauté onion, garlic and ginger until onion turns a little brown.
- 2Stir in jalapeño peppers and sauté for about 40 seconds.
- 3Add red bell pepper and tomatoes to skillet and combine well.
- 4Reduce heat to medium. Carefully pour in water and increase heat to high. Continue to stir in sea salt, lime juice and half of the cilantro (1/4 cup). Combine well and bring to boil.
- 5Add salmon and white wine. Reduce heat to medium. Cover and cook for 5 minutes.
- 6Stir in mussels and cover again. Cook for 5 more minutes. Sprinkle green onions and the rest of cilantro. Enjoy!
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Nutritional Facts for Seafood Stew
Serving Size: 1 (298 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 309.9
- Calories from Fat 130
- Total Fat 14.5 g
- Saturated Fat 8.2 g
- Cholesterol 67.1 mg
- Sodium 569.3 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 2.3 g
- Sugars 4.1 g
- Protein 30.8 g