Creamy Seafood Stew

This creamy seafood stew is a fast, 25 minute, one pot dinner loaded with tender red snapper, jumbo shrimp, and silky coconut richness. Creole & blackening seasoning adds warm Southern spice, while coconut milk keeps the broth velvety without being heavy.

Inspired by the flavors of Brazilian Moqueca, this version stays creamy and balanced with a light, delicate broth. It has been tested multiple times to get the coconut to broth ratio just right so the stew stays creamy, balanced, and never curdles!

WHY YOU’LL LOVE THIS CREAMY SEAFOOD STEW

Some quick reasons why this is a great recipe.

• Ultra creamy texture without any heavy cream.
• Loaded with flavor thanks to leeks, garlic, wine, and Creole seasoning.
• Tender seafood that cooks quickly and stays juicy, never rubbery.
• Flexible – swap cod, snapper, shrimp, scallops, or mix them.

EQUIPMENT

Grab this items to make this recipe. Everything else you need is simple and pantry friendly.

• Large saucepan or Dutch oven
• Ladle
• Tongs
• Measuring cups and spoons
• Optional: Instant read thermometer

INGREDIENTS

Here are a few notes so you feel confident choosing the right ingredients. See the recipe card below for exact amounts.

• Firm White Fish – Cod or red snapper stay flaky without falling apart.
• Jumbo Shrimp – Larger shrimp stay juicy and naturally sweet. You can make prep for this meal easier if you purchase shrimp that have already been shelled and cleaned.
• Leeks, Garlic, Red Pepper, Celery, Bay Leaf – This aromatic base gives you the “deep simmered flavor” even in a quick stew. If it’s hard to find leeks, use yellow onions instead. Yellow onions and leeks have similar flavor, so this ingredient change won’t affect the recipe.
• Creole or Blackening Seasoning – Adds warmth, color, and savory depth. Taste before salting, store bought blends vary. If you decide to add more blackening seasoning, it may take away from the coconut flavor.
• Tomato Paste – Adds body, color, and subtle richness.
• Coconut Milk – The secret to the silky, creamy finish.
• White Wine & Clam Juice – Brightens the broth and boosts seafood flavor without overpowering it. If you don’t have clam juice available or would like to use something else instead, use a good chicken stock or seafood stock.

HOW TO MAKE IT

Here’s what’s happening in the pot…

1. Build Your Flavor Base

Aromatics soften and turn glossy, releasing their sweetness and starting that restaurant style depth.

2. Bloom the spices.

Add Creole seasoning and tomato paste directly to the hot vegetables to wake up the spices and deepens color.

3. Add broth boosters.

Add a splash of wine and clam juice to add brightness and savory backbone.

4. Gently cook the seafood.

Poach the fish and shrimp in the seasoned broth until just opaque and flaky.

5. Finish with coconut silk.

Off the heat, coconut milk melts in and transforms the broth into a lush, creamy stew.

EXPERT TIPS FOR BEST RESULTS

• Prevent curdling – Add coconut milk after turning off the heat. High heat causes separation prevents the stew from being creamy.
• Don’t over salt – Creole and blackening blends vary and can be a little salty. Taste the broth first, then adjust.
• Perfect seafood texture – Avoid boiling, this protects seafood texture. Add fish first, shrimp last so everything finishes at the same time.
• Too thin? Simmer uncovered a few minutes or mash a couple softened potato pieces (if adding).
• Too spicy? Stir in 1-2 tablespoons coconut milk to mellow the heat.

VARIATIONS

Use these to match what you have on hand or the flavors you prefer.

• All Shrimp Version – Use 1½-2 pounds of shrimp, cook just until pink and curled.
• Dairy Version – Swap coconut milk for ¾ cup heavy cream. Keep heat low to prevent splitting.
• Extra Seafood – Add scallops (cook 3 – 4 minutes or until opaque) or clams (steam until they open).
• Coconut Forward – Add a splash more coconut milk or even coconut flavoring at the end.
• Milder Creole – Start with half the seasoning, then adjust to taste.
• Vegetables – To make it heartier, add a chopped green, yellow, and red pepper. This also adds great color for a beautiful presentation.

SERVING AND PAIRING

Serve with crusty French bread or over rice. Add a simple side salad for a complete meal.

STORAGE AND REHEATING

• Fridge: Store leftovers up to 3 days in an airtight container.
• Reheat on Stovetop is recommended using medium low heat for 5-7 minutes. Add a splash of broth or coconut milk if it thickens.
• Microwave: Heat using 50-60% power in 45 second bursts, stirring between.
• Freezer: Not recommended because coconut milk and seafood change texture once frozen.

FAQ’s

MORE COZY SOUPS TO TRY

If you’re craving another warm and satisfying bowl of goodness, this hearty vegetable and sausage soup brings a comforting blend of savory sausage, tender veggies, and rich broth together for an easy fulfilling meal.

MORE COMFORTING SOUPS

MADE THIS RECIPE?

♥♥♥ Did you make this recipe? If so, please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥

BHM Virtual Potluck

I was invited again to the BHM virtual potluck! Here are the other participant’s delicious recipes from the BHM virtual potluck. And there are so many great contributors bringing a covered dish to this thing too! 

• Beautiful Eats & Things ~  Turkey Sausage Stuffed Collard Green Wraps
• Better With Biscuits ~ Corn Pudding
• Beyond The Bayou Food Blog ~ Redfish Courtbouillon
• Brandi’s Diary ~ Better than Jiffy Cornbread from Scratch
• Butter Be Ready ~ Southern Style Mac and Cheese
• Chef Kenneth ~  Fried Sweet Potato Hand Pie
• Chocolate For Basil ~ Pilau and Kachumbari (Spiced Rice with Pico)
• Cooks with Soul ~ Braised Short Rib Meatloaf
• D.M.R. Fine Foods ~ Cinnamon Raisin Bread Pudding
• Dash of Jazz ~ Nigerian Jollof Rice
• Domestic Dee ~ Fried Peach Hand Pies
• Eat.Drink.Frolic. | Olive Oil Braised Collard Greens
• Food Fidelity ~ Mofongo Relleno
• Food is Love Made Edible ~ Buttermilk Biscuits with Fried Chicken and Tabasco Honey
• High Heels and Good Meals ~ Crawfish Etouffee
• HomeMadeZagat ~ Shrimp with Spicy Curry Cream Sauce
• Houston Food Fetish ~ Sweet Almond Tea Cakes
• In the Kitchen w/Kmarie ~ Pineapple Lemonade
• Marisa Moore Nutrition ~ Bourbon Peach Glazed Salmon
• Meiko and The Dish ~ Candied Bourbon Peach Cobbler
• My Life Runs On Food ~ Lentil Soup and Roast Okra
• Orchids + Sweet Tea ~ Carrot and Zucchini Noodles Stir Fry with Shrimp
• Raised on Ramen ~ Orange Glazed Brussels Sprouts
• The Hungry Hutch | Orange Bundt Cake with Vanilla Glaze
• The Kitchenista Diaries | Smothered Turkey Wings
• Simply LaKita ~ Blackberry Cobbler
• The Seasoning Bottle | Honey Turmeric Skillet Chicken