Cod and Shrimp Stew
ChefRhonda PlataDifficultyBeginnerSimmering cod and shrimp in a cumin-scented coconut milk broth creates a delicate seafood stew that's not quite bouillabaisse, not quite Thai coconut curry, but takes inspiration from both. It comes together quickly, making a perfect choice for a weeknight dinner.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 284
- % Daily Value *
- Total Fat 14g18%
- Protein 32g
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat the oil in a pan over medium heat. Add the asparagus and sauté for three to four minutes. Add the cumin, tomato paste, salt, and pepper.
Add the water and coconut milk to the pan and stir well. Bring to a boil, then turn down the heat to simmer. Place the cod and shrimp in the pan, cover with a lid and cook for seven to eight minutes or until everything is cooked through.
Divide the stew between serving plates, top with chives, and serve with lime wedges. Enjoy!
Ingredients
Ingredients
Directions
Directions
Heat the oil in a pan over medium heat. Add the asparagus and sauté for three to four minutes. Add the cumin, tomato paste, salt, and pepper.
Add the water and coconut milk to the pan and stir well. Bring to a boil, then turn down the heat to simmer. Place the cod and shrimp in the pan, cover with a lid and cook for seven to eight minutes or until everything is cooked through.
Divide the stew between serving plates, top with chives, and serve with lime wedges. Enjoy!
Notes
