Ten simple ingredients (not including staples like oil, salt, and pepper), easily found in your pantry or at most grocery stores, come together quickly and deliciously to create an island-inspired seafood stew that is greater than the sum of its parts.
Ingredients
1 tablespoon neutral oil, such as avocado or grapeseed
1 medium sweet potato, peeled and cut into 1-inch pieces (about 2 cups)
1 or 2 hot green chiles, such as jalapeño or serrano, seeded and thinly sliced, or to taste
1 large garlic clove, grated
3 scallions, white and green parts, thinly sliced
1½ tablespoons curry powder
Salt and freshly ground pepper
8 ounces bottled clam juice, seafood stock, or chicken broth
One (13- to 14-ounce) can coconut milk
1 lime, zest removed with a vegetable peeler into strips, lime cut into wedges
2 portions white fish such as cod, lingcod, or rockfish (1 to 1¼ pounds), cut into 1-inch chunks Available In Our Seafood Subscription Box
½ cup frozen peas, thawed
Steamed rice for serving
Directions
Sauté the Aromatics
In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the sweet potato and cook, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Add the serrano chile, garlic, ¾ of the scallions, reserving the rest for garnish, and curry powder. Season with salt and pepper. Cook, stirring, until slightly softened, about 1 minute.
Add the clam juice, coconut milk, strips of lime zest, and ½ cup of water. Season with salt and pepper and let come to a boil. Cook, stirring occasionally, just until the sweet potatoes are softened and the liquid is slightly reduced, 6 to 8 minutes.
Finish and Serve
Just before serving, reduce the heat to medium. Add the fish, then cover and simmer until opaque and cooked through, 3 to 5 minutes. Stir in the peas, then remove the lime zest strips and divide the stew between bowls. Garnish with the remaining scallions and serve lime wedges and rice alongside.
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Pro Tips
Pair It Up
To balance the spicy richness, pour a refreshing pilsner or lager. For a white wine option, go for an Argentinian torrontes or a fresh young viognier.
Level It Up
Use crab and shrimp along with the white fish for a deluxe seafood stew.
