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seafood stew in white bowl with rice

Seafood Stew with Scallops and Crawfish

Creamy, Cuban inspired seafood stew with scallops and crawfish tail in coconut sauce.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Soup
Cuisine: Cuban
Servings: 4 people
Calories: 278kcal
Author: Marwin Brown

Ingredients

Stew Ingredients:

  • 6-8 scallops
  • 12 oz Crawfish tails
  • Lime Juice
  • 1 teaspoon paprika
  • ½ teaspoon allspice
  • ½ teaspoon Kosher salt
  • 1 teaspoon Black Pepper
  • 2 Cups Coconut Milk

Trinidadian Seasoning Base Mix Ingredients:

  • Chili pepper Habanero, Scotch Bonnet, Trinidad Scorpion
  • 6 green onions
  • 1 small Onion
  • 4 garlic cloves
  • Small Piece of fresh ginger
  • 1 small Fresh Mint leaf
  • ¼ cup Fresh Cilantro leaves
  • 1 lime
  • 1 teaspoon Black pepper

Instructions

  • Marinate the seafood in lime juice, salt, and pepper for 30 minutes.
  • While the seafood is marinating, make the Trinidadian paste by placing the chili pepper, fresh herbs, ginger, garlic, onion, and green onions in a food processor and pureeing them to a coarse salsa like consistency. Set aside.
  • Mix your dry spices together in a small bowl or ramekin.
  • Heat olive oil in a saucepan/skillet and once heated add the bell peppers, extra garlic, and the white onion sauteing for 3-5 minutes. For the last minute or two add half the spices.
  • Add the Trinidadian paste to the skillet and cook another 5 minutes on low.
  • Add coconut milk and remaining spices stirring constantly until it thickens. This should take about 5-6 minutes.
  • Add seafood to the sauce. Cover and cook on low 5-10 minutes or so. Serve over rice topped with more fresh herbs.

Video

Notes

  • Don't get hung up on the seafood ingredients. Choose what you like and try to buy the freshest available. Pretty much all seafood works including fish and clams/mussels.
  • Allspice and Paprika are part of a base spice mix I use for most recipes. The allspice is in line with the Caribbean vibe, but don't feel wed to it. If there are other spices you prefer feel free.
  • Trinidadian chilil peppers pack some serious heat so tread lightly! Wear gloves when handling them and if fire ain't your thing remove the seeds and veins from the chili to have a more enjoyable experience.
  • Heating spices brings out their flavor even more so definitely keep this step. By the time you add the coconut milk the combination of warmed spices and aromatic vegetables will infuse the coconut with tremendous amount of flavor.
  • Add the seafood last. Whichever you choose, but especially shellfish, will not need much time to cook.Just keep in mind, meaty fish will require a longer cook time.
  • If using fish, I recommend cutting into chunks and as evenly as possilbe to ensure equal more uniform cooking.
  • The sauce/broth will thicken throughout the cooking process so be mindfull. The longer it cooks, then the thicker it gets.
  • If you prefer a bit of heat in the dish. Drop a few of the seeds from the chili peppers or sprinkle in some red pepper flakes.
  • Serve this with a nice piece of your favorite crusty bread.

Nutrition

Calories: 278kcal | Carbohydrates: 12g | Protein: 8g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 410mg | Potassium: 472mg | Fiber: 2g | Sugar: 2g | Vitamin A: 526IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 5mg
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