Caribbean Fish Stew

New and exciting things in my life:

This apron from Ikea. 5 dollars.

My very first Le Creuset. Ain’t she beautiful! It was a fabulous birthday gift from my in-laws.

A new Paleo cookbook, Well Fed and a recommended read, The Happiness Project.

I don’t post a whole lot of seafood recipes, but I’ve recently started making this stew and it’s pretty dang delicious. Coconut milk + Shrimp = An exotic and exciting soup! You can use all kinds of shellfish in here; mussels, clams, other kinds of fish…

Caribbean Fish Stew

1 lb. mahi mahi, cut into chunks
1/2 lb. shrimp, peeled and deveined (tails ok)
1 can coconut milk
2 medium heirloom tomatoes
1 medium sweet potato/yam, diced small
1/2 red onion, diced
1 small jalapeno, diced
2 garlic cloves, minced
1 Tbsp. cumin
1 large handful of chopped cilantro
salt and pepper

1. In a medium soup pot, heat coconut oil and add onion, garlic, and jalapeno. Stir until fragrant.
2. Add mahi chunks and stir.
3. Add sweet potato, cumin, salt and pepper
4. Add cilantro and coconut milk. Stir and cover to cook for 5 mins.
5. Add shrimp and cook for 5 more mins.
6. Add tomatoes and turn off heat.
7. Taste and add more salt and pepper if needed.