Coconut-Lime Seafood Stew ala psychoticparrot

Cooking in general is definitely not my favorite thing to do, so I try to keep it as simple as possible. Today I wanted to make a coconut-lime seafood soup or stew. I checked out some recipes, but they were too involved with too many ingredients, so I decided to do something I almost never do because I'm not very good at it -- improvise with what I had on hand. To my surprise, it came out very tasty. So here it is -- a simple, healthy seafood stew with a good balance of lean protein and healthy carbs.

1 small onion, chopped

2 tablespoons olive oil

1 small sweet potato, peeled, cut in half lengthwise, then sliced into 1/4-inch pieces

2 cups cauliflower florets

Juice from 2 limes

14-oz. can lite unsweetened coconut milk

16 ounces chicken broth (I used water + chicken stock powder)

8 ounces white fish (I used cod), cut into 1-inch pieces

1 dozen sea scallops

White shoyu (white Japanese soy sauce) or salt to taste

1-2 tablespoons Sriracha hot sauce or to taste

Saute onion slowly in olive oil until tender; do not brown. Add sweet potato slices, cauliflower, lime juice, coconut milk, and chicken broth. Simmer 12 minutes. Add fish and scallops; gently simmer 5 more minutes until seafood is just tender. Remove from heat. Add white soy sauce (it preserves the light color of stew) or salt to taste. Add the Sriracha. The Sriracha is the essential flavoring ingredient. It adds a peppery zip to the stew and gives the broth a delicate pink color. I just had a bowl for lunch. It looks like it will make 3 more meals.

psychoticparrot

Sounds delicious. Can't wait to try it.

This sounds great. Thanks for sharing!