Coconut Lime Seafood Stew

Coconut Lime Seafood Stew Recipe with Shrimp and Cod

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Coconut lime shrimp and cod stew recipe is not only delicious, but it is utterly the prettiest soup I think I have made. The vibrant color of the golden broth against the red peppers and pink and white seafood is so appealing; it makes you want to go back for seconds.

I have become a huge fan of the combination of coconut milk and lime flavor. They both give a unique flavor profile that I can’t get anywhere else.

Plus, the coconut milk helps my poor husband, who is lactose intolerant, and my girls are in love with the stew because it has both shrimp and cod. Yes, my young ones love eating fish and shrimp.

Cost to make recipe.

For a hearty soup stew filled with expensive seafood, this recipe isn’t that expensive. I calculated it to cost about $12.00 for the entire recipe or $3.00 per serving bowl size.

There are a few ways to lessen the expense. First off, substitute the expensive cod with haddock or pollock fish. They taste and look nearly identical so they are a great cheaper version. Exchanging the wild rice for white rice can help and also growing the vegetables in the garden.

Recipe adapted

I adapted this recipe from The Healthy Foodie food blog. All images and texts are original to Vintage Mountain Homestead. Please visit our disclaimer page for more information.

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Coconut Lime Seafood Stew

Ingredients

Marinade Shrimp and Cod

• ½ lb. large shrimp thawed…[$3.00]
• 4 fillet cod thawed…[$3.48]
• ⅓ cup lime juice …[$0.21]
• 1 Tbsp. dry cilantro …[$0.40]
• 1 tsp salt …[$0.07]
• ½ tsp black pepper …[$0.46]
• ½ tsp. crushed red pepper flakes …[$0.15]

Soup Stock

• ½ cup wild rice …[$0.64]
• 2 Tbsp. Olive oil …[$0.18]
• ½ large onion minced…[$0.25]
• 1 large red bell pepper minced…[$1.00]
• 1 tsp. Better Than Bouillon Lobster Base …[$0.18]
• 1 cup hot water …[$0]
• 1 can coconut milk …[$0.98]
• 1 can yellow sweet corn drained…[$1.00]

Instructions

Marinade Shrimp & Cod

• Combine all chopped fish fillets and shrimp with lime juice and seasonings in marinade section. Set aside and let marinade until ready to use.

Soup Stock

• Prepare rice in a small pot accordingly.
• In a large pot, sauté minced onions and bell peppers in olive oil for about five minutes or until vegetables are soft.
• Prepare lobster stock by adding lobster base into the water and mix well. Then add sautéed onions and peppers along with coconut milk and corn. Simmer over low-medium heat for 30 minutes.
• Next, add all marinated shrimp and cod into simmered coconut base. Add the lime marinade too if you like more lime flavor. Cook for 15 minutes more on low or until shrimp turn pink and fish is opaque and white.
• Add in rice and serve hot and enjoy.