Ingredients
Scale
- 1 lb white fish (I used cod), cut into 2″ chunks
- 1 lb raw shrimp, peeled & deveined
- 1 lb lump or claw crab meat
- Juice of 2 limes
- 2 Tbsp olive oil
- 1 sweet potato, chopped
- 1 small yellow onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 2 stalks celery, chopped
- 2 carrots, peeled & chopped
- 4 cups vegetable/seafood/bone broth
- 1–14.5 oz. canned diced tomatoes
- 1 teaspoon paprika
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon ground black pepper, more to taste
- Red pepper flakes, optional, to taste
Instructions
- In a large bowl, add all fish, lime juice, and a pinch of salt & pepper. Refrigerate for 1/2 hour while preparing rest of the stew.
- In a large dutch oven or stock pot, heat olive oil over medium heat.
- Add sweet potato, cook for ~5 minutes until outsides browned slightly
- Add in onions, pepper, garlic, celer and carrots, saute for 3-4 minutes until flagrant
- Add in broth, tomatoes, and spices (paprika, salt, pepper, red pepper flakes) and stir to combine.
- Bring to a boil.
- Add in fish and bring stew back to a simmer and cook for 10 minutes.
Nutrition
- Serving Size: 1 soup bowl