Cod Shrimp Stew

Discover a delicious Cod Shrimp Stew recipe packed with tender cod, juicy shrimp, and exotic coconut milk flavors. Perfect for weeknight dinners or entertaining guests. Easy to make and ready in under 40 minutes.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 people

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g cod fillet, cut into chunks
200 g peeled shrimp
2 tomatoes, diced
2 carrots, sliced into rounds
1 leek, thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
20 cl coconut milk
20 cl vegetable broth
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon turmeric
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh parsley

Equipment

Large pot or Dutch oven
Wooden spoon or spatula
Sharp knife and cutting board
Measuring spoons and cups
Serving dishes

Method

Heat olive oil in a large pot over medium heat, then add onions, garlic, leeks, and carrots; sauté for about 5 minutes until softened.
Stir in diced tomatoes and tomato paste; let simmer for another 5 minutes.
Add paprika and turmeric, then pour in vegetable broth and coconut milk; bring to a boil before reducing heat and simmering for 10 minutes.
Gently add cod pieces to the stew and cook for 5 minutes on low heat.
Add shrimp to the pot and cook for an additional 3 minutes.
Adjust seasoning with salt and pepper; garnish with parsley before serving.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 28gFat: 14gSaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 750mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

For a richer stew, feel free to substitute coconut milk with heavy cream. If you're looking for variations, try using firm tofu instead of shrimp for a vegetarian option. The stew stays well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Reheat gently on the stove, adding broth if needed. You can enhance the flavor by squeezing lime juice over the stew just before serving!