Seafood Pepper Stew

Name: Seafood Pepper Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1 lb large shrimp, peeled and deveined; 1 lb firm white fish fillets (cod or tilapia), cubed; 1 red bell pepper, diced; 1/2 cup onion, diced; 3 cloves garlic, minced; 1/2 tsp fresh ginger, minced; 1 Scotch bonnet pepper (optional), sliced; 2 tbsp tomato paste; 2 cups canned crushed tomatoes; 2 cups fish or seafood stock; 2 tbsp palm oil; 1/4 tsp cayenne pepper; 1/4 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper

A vibrant, aromatic stew loaded with shrimp, fish, and vegetables in a bold pepper sauce. A trending West African dish with a perfect balance of heat and flavor.

50 minMediumServes 4350 cal/serving

West AfricanDinnerStovetopStandard

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Ingredients

1 lb large shrimp, peeled and deveined
1 lb firm white fish fillets (cod or tilapia), cubed
1 red bell pepper, diced
1/2 cup onion, diced
3 cloves garlic, minced
1/2 tsp fresh ginger, minced
1 Scotch bonnet pepper (optional), sliced
2 tbsp tomato paste
2 cups canned crushed tomatoes
2 cups fish or seafood stock
2 tbsp palm oil
1/4 tsp cayenne pepper
1/4 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Heat 2 tbsp palm oil in a large pot over medium heat. Sauté 1/2 cup diced onion, 3 cloves minced garlic, and 1/2 tsp minced fresh ginger for 2 minutes.
2

Add 1 diced red bell pepper and 1 sliced Scotch bonnet pepper (optional) (if using) and cook for another minute.
3

Stir in 2 tbsp tomato paste and cook for 1 minute.
4

Add 2 cups canned crushed tomatoes and 2 cups fish or seafood stock. Bring to a simmer.
5

Add 1/4 tsp dried thyme, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes.
6

Gently add 1 lb cubed firm white fish fillets (cod or tilapia) and 1 lb large shrimp, peeled and deveined. Simmer for 8-10 minutes until fish is cooked through (internal temperature reaches 145°F) and shrimp are pink and cooked through.
7

Taste and adjust seasoning. Serve hot over rice.

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Questions

What internal temperature should Seafood Pepper Stew reach?

For Seafood Pepper Stew, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Is there a substitute for Scotch bonnet in Seafood Pepper Stew?

The entry for Seafood Pepper Stew calls for 1 Scotch bonnet pepper (optional), sliced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I use frozen shrimp instead of shrimp in Seafood Pepper Stew?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Seafood Pepper Stew uses 1 lb large shrimp, peeled and deveined.

Can I make Seafood Pepper Stew less spicy?

Yes. The heat in Seafood Pepper Stew comes from 1 Scotch bonnet pepper (optional), sliced and 1/4 tsp cayenne pepper. For a milder plate, remove the seeds and ribs from the Scotch bonnet, or use half; nothing else in the method changes.

Does Seafood Pepper Stew contain shellfish?

Yes: 1 lb large shrimp, peeled and deveined. The full allergen list for this entry is shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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