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

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.

Questions

How long does Seafood Pepper Stew keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Seafood Pepper Stew?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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