Cod Shrimp Stew

Warm up with a creamy Cod Shrimp Stew featuring tender fish, sweet shrimp, and vibrant veggies in a rich coconut milk broth. Quick, comforting, and packed with flavor!

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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

Equipment

Large pot or cocotte
Wooden spoon
Sharp knife
Cutting board
Measuring spoons

Method

Heat the olive oil in a large pot over medium heat.
Add the sliced onion, minced garlic, leek, and carrot slices. Cook for about 5 minutes until softened and slightly golden.
Stir in the diced tomatoes and tomato paste. Cook for 5 more minutes.
Sprinkle in the paprika and turmeric, then pour in the vegetable broth and coconut milk. Bring to a boil, then let it simmer for 10 minutes.
Gently add the cod chunks and let them cook for about 5 minutes until tender and flaky.
Toss in the peeled shrimp and cook for 3 minutes until pink and fully cooked. Season with salt and pepper, then stir gently.
Garnish with fresh parsley before serving.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 6mgIron: 10mg

Notes

You can substitute cod with haddock or tilapia for different flavors. Tofu or chickpeas can be used for a vegetarian option. For a lighter version, consider using almond milk instead of coconut milk. The stew keeps well in the fridge for up to 3 days or can be frozen in portions for up to 2 months. Always label containers when freezing. For best flavor, don’t rush the sautéing step and ensure seafood is cooked properly to avoid rubbery textures.