Bahian Seafood Stew with Coconut and Tomato Recipe

Name: Bahian Seafood Stew with Coconut and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 2 shallots, minced (1/2 cup); 2 medium garlic cloves, minced; 1 small onion, cut into 1/2-inch dice; 1 red bell pepper, cut into 1/2-inch dice; 1 tablespoon minced fresh ginger; 1 stalk of lemongrass, tough outer leaves discarded and stalk smashed; 3 tomatoeshalved, seeded and cut in 1/4-inch dice; Salt and freshly ground pepper; 1 1/2 pounds large shrimp, shelled and deveined; 1 cup unsweetened coconut milk; 12 cilantro leaves, plus 1 tablespoon chopped cilantro; 1/2 pound skinless grouper fillet, cut into 1-inch pieces; 2 tablespoons fresh lime juice

Servings: persons

2 tablespoons canola oil
2 shallots, minced (1/2 cup)
2 medium garlic cloves, minced
1 small onion, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 tablespoon minced fresh ginger
1 stalk of lemongrass, tough outer leaves discarded and stalk smashed
3 tomatoeshalved, seeded and cut in 1/4-inch dice
Salt and freshly ground pepper
1 1/2 pounds large shrimp, shelled and deveined
1 cup unsweetened coconut milk
12 cilantro leaves, plus 1 tablespoon chopped cilantro
1/2 pound skinless grouper fillet, cut into 1-inch pieces
2 tablespoons fresh lime juice

1
Heat the oil in a medium enameled cast-iron casserole.
2
Add the shallots, garlic, onion, bell pepper, ginger and lemongrass and cook over moderate heat until the vegetables are softened, about 7 minutes.
3
Add the tomatoes, season with salt and pepper and cook for 3 minutes.
4
Season the shrimp with salt and pepper and add them to the casserole along with the coconut milk and cilantro leaves.
5
Cover and cook for 2 minutes.
6
Season the grouper with salt and pepper; add to the casserole, cover and cook for 3 minutes.
7
Discard the lemongrass.
8
Add the lime juice and season the stew with salt and pepper.
9
Garnish with the chopped cilantro and serve.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons canola oil, 2 shallots, minced (1/2 cup), 2 medium garlic cloves, minced, 1 small onion, cut into 1/2-inch dice, and more.

Yes, Bahian Seafood Stew with Coconut and Tomato falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bahian Seafood Stew with Coconut and Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions