Spicy Seafood Stew

Use your favorite fish in this delicious spicy stew. Pick a combination of firm-fleshed fish that won’t easily fall apart or overcook.

Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. olive oil
  • ½ cup chopped yellow onion
  • ½ cup sliced leeks
  • 1 Tbsp. minced garlic
  • 3 cups canned peeled, chopped tomatoes, undrained
  • 1 cup coconut milk
  • 1 tsp. hot pepper sauce
  • ¼ cup freshly squeezed lime juice
  • Seasoned salt, to taste
  • ¾ lb. skinless firm-fleshed fish fillets, such as cod, center-cut salmon, and/or halibut
  • ¾ lb. medium-size shrimp, peeled and deveined
  • ½ cup minced fresh cilantro


  • Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, leeks, garlic, and tomatoes. Bring to a simmer, stirring occasionally, and cook for 3 to 4 minutes.
  • Add the coconut milk, pepper sauce, lime juice, and seasoned salt. Bring to a simmer and cook for 2 minutes. Add the fish and stir, being careful not to break apart the fillets. Cook until the fish is cooked through, about 8 minutes. Add the shrimp and cook until opaque and cooked through, about 5 minutes.
  • Divide among 4 shallow serving bowls and garnish with cilantro. Serve hot.