Coconut Tomato Seafood Stew

Coconut Tomato Seafood Stew
– Recipe By Chef Julz Henao

Coconut Tomato Seafood Stew: Wholesome food that speaks to the soul! The goodness of coconut combined with the freshness of sea – cooked layer by layer with chillies, ginger and more!

  • Ingredients
  • Preparation
  • 1 Onion diced
  • 1 Ginger diced
  • 2 Lemongrass bashed
  • 2 Chilies sliced
  • Kaffir Lime Leaves roughly chopped
  • 1L Coconut Cream (2 whole cream)
  • 2 Table Spoon Tomato Paste
  • Salt to taste
  • SEAFOOD
  • Local mangrove crabs
  • Shells
  • 2 Fish Fillet

Coconut Tomato Broth:

  • Add Oil in pan
  • Sauté onion, ginger, lemongrass & chilies.
  • Add a pinch of salt & pepper
  • Add coconut cream & bring to boil
  • Add tomato paste & allow to simmer. Important to cook tomato paste for 5 minutes.

Shellfish & Crab:

  • Season crabs with olive oil, salt & pepper.
  • Once seasoned place them over your bbq or rack.
  • Season the shells lightly with salt, pepper & a touch of olive oil.
  • Add the shells on top of the rack.
  • Once the shells start to open up, place straight into the coconut tomato broth.
  • Proceed to add the coconut crabs to the coconut tomato broth.
  • Season your fish fillets with salt, pepper & olive oil.
  • Add the fish to the wire rack and begin to cook.
  • Once fish is ¾ of the way cooked, begin to add to the coconut tomato broth.
  • Add fresh lime juice.
  • Add fresh herbs.
  • Add some fresh coconut cream & coconut shavings to finish off the dish.
  • Adjust seasoning with salt & lime juice.

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