Creamy, quick, and full of seafood is what this Creamy Seafood Stew is all about….
I was invited again this year to the potluck! And I accepted! There is a BHM virtual potluck starting now. There are so many great contributors bringing a covered dish to this thing too! This year I wanted to bring seafood again, and with the rainy cold day I just encountered, I thought I would bring a soup type dish – with seafood.
The stew recipe I am sharing today has leeks, blackening seasoning, celery, shrimp, red snapper, coconut milk, and a few other ingredients. The coconut milk gives this stew life forever!! I added a splash of dry white wine and clam juice as well to balance out the coconut flavor.
This Christmas holiday that just passed, I was blessed to take a family trip to Europe. I was a great experience to see other cultures and traditions. The food was great, the historical sites were breathtaking, and the rest was well deserved and needed! While their I had my first exposure to a train station (isn’t that something). This huge train station was like a mall of some sort. It had shops, and tons of great restaurants. I had some of the best cappuccinos in that train station. (And some of the best wine too – HA!). While at the train station we had a few meals there. We actually went to the train station a few times just to sit down and have a meal… That’s just how big the train station was. While there one day for dinner, my husband decided to get this fish stew. It was incredible! It was a tomato based soup with shrimp, fish, and some vegetables. It was a simple soup, but it tasted oh so good. I decided to make a fish stew at home, but decided to add some changes to the first batch I made… And I was hooked!
This stew can be served alone with a warm loaf of crusty French bread, or served over rice. If you do not like red snapper, add another fish, but please ensure that it is a firm fish that will keep it’s shape and form. Also if you just can’t do fish, just add shrimp… And vice versa.. Let me know in the comments how you like this one.. XOXO
Here are the other participant’s delicious recipes from the BHM virtual potluck!
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
Simply LaKita ~ Blackberry Cobbler
The Hungry Hutch | Orange Bundt Cake with Vanilla Glaze
The Kitchenista Diaries | Smothered Turkey Wings
The Seasoning Bottle | Honey Turmeric Skillet Chicken
Ingredients
- 1/2 tablespoon extra virgin olive oil
- 2 celery stalks diced
- 6 garlic cloves minced
- 1/2 leek 1/2 of the white portion diced
- 1 red pepper diced
- 3 teaspoons blackening or creole seasoning
- 2 bay leaves
- 14 ounces full fat coconut milk
- 1/4 cup dry white wine
- 1/4 cup clam juice
- 2 tablespoons tomato paste
- 12 ounces Red Snapper Fillets diced into large chunks
- 12 ounces Jumbo Shrimp (21/25 count) peeled, clean, dried
- salt and pepper to taste
- cilantro optional for garnish
Instructions
- Heat large saucepan using medium high heat. Once the pan is hot, add olive oil. Then add the leeks, garlic, red peppers, and celery to the pan. Let the vegetables cooked for about 2 minutes. Make sure to stir the vegetables while they cook. Next, add the blackening seasoning to the vegetables and stir. Cook the seasoned vegetables for a few seconds. Decrease the heat to medium heat. Now, add the clam juice, wine, tomato paste, and coconut milk to the pan. Stir well. Cook the soup mixture for about 5 minutes. Now add the fish, cover the pan with a lid and cook for two minutes. After two minutes, add the shrimp, cover the pan with the lid, and cook for another two to three minutes or until the shrimp or fully cooked. Stir the soup, add salt and pepper to taste. Garnish with optional cilantro.
Thanks for stopping by! Welcome to the Savory Spicerack! The place where I share recipes that fulfill my never ending cravings, and inspirations. If you want to get into more of the details of how this all started and who I am, just click the link for all the gossip!