Creamy Seafood Stew

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

5 from 7 votes

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 430kcal

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 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.

Nutrition