Creamy Seafood Stew has a creamy texture, full of seafood, and has delicious flavor from the blackening seasoning and coconut milk we added to this dish.
Heat large sauce pan using medium high heat. Once the pan is hot, add the olive oil. Then add the leeks, garlic, red peppers and celery to the pan.
Let the vegetables cook for about four to five minutes until soft. Make sure to stir the vegetables while they cook.
Next, add your blackening or creole seasoning, tomato paste and bay leaves to the pot and stir well until combined.
Add the wine and clam juice to the pot and stir until combined. Cook the soup mixture for about two minutes using medium heat.
Now add the fish and shrimp to the soup mixture and gently stir until well combined making sure not to break up the fish pieces. Using medium heat, cook the soup for five minutes or until the fish and shrimp have cooked through.
Turn the heat off and add the coconut milk. Stir until combined.
Add additional creole or blackening seasoning to taste. Salt and pepper the soup mixture to taste. Remove bay leaves and garnish with optional cilantro. Serve immediately.
Notes
Easier Meal Prep - You can make prep for this meal easier if you purchased shrimp that have already been shelled and cleaned.Don’t over salt - If you use store bought blackening or creole seasoning, please take caution in reference to the salt content in your selected seasoning. There are some low sodium store bought seasonings available. Coconut flavor tips - If you decide to add more blackening seasoning, it may take away from the coconut flavor. How to prevent the coconut milk from breaking down and curdling – Make sure to stir the coconut milk until it is well combined before adding it to the pot. Also, add the coconut milk in last after everything has cooked. Before adding the coconut milk into the pot, turn off the heat. Bringing the coconut milk to a boil will cause the coconut milk to breakdown with a gritty consistency, and the soup won’t be as creamy.