Creamy Seafood Stew Recipe

Seafood soup in two white bowls with spoons and drink on gray table with parsley garnish

5 from 7 votes

A rich and creamy seafood stew made with flaky fish, plump shrimp, warm Creole spices, and a velvety coconut broth. Easy, comforting, and full of flavor.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 281kcal

Author Sharee

Ingredients

1 tablespoon extra virgin olive oil
2 celery stalks chopped
6 garlic cloves finely chopped
1 leek the white portion sliced or chopped
1 red pepper chopped
3 teaspoons blackening or creole seasoning additional creole seasoning to taste
2 bay leaves
13.5 ounces full fat coconut milk
1/4 cup dry white wine
1/2 cup clam juice
2 tablespoons tomato paste
12 ounces Red Snapper or Cod Fillets chopped 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 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 10 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.

Nutrition