This Coconut Seafood Stew packs so much flavor and yumminess all in one. It’s been chilly in Los Angeles and I’ve been craving hearty soup that’s also healthy. I recently got Bong Appétit for Christmas from my boyfriend and saw this Coconut Seafood Stew recipe that looked bomb AF. I made a few tweaks with this recipe as the original recipe called for weed-infused coconut milk. For the sake of functioning at work, I decided to leave out the weed-infused coconut milk and just use regular. It was still good!
Bong Appétit is a cookbook filled with beautiful photos of weed-infused recipes and details the science of cooking with weed and CBD. The first part of the cookbook is all about how to make your own weed oil, milk, and so on. It’s a beautiful cookbook and I highly recommend those who are interested in cooking with cannabis to get this cookbook. These recipes are just as great sans weed because your girl needs to get things done. With a full-time job and blog, I would prefer to be as alert as possible. Just my preference.
I also added some Thai elements to the soup with lemongrass to bring out the tanginess, and fish oil to warm up the flavors. This Coconut Seafood Stew recipe is so great for dinners or special occasions — and it’s quick to make!
Coconut Seafood Stew
A comforting seafood stew inspired by Bong Appétit (sans weed-infused coconut milk). This flavorful soup is filled with lobster, crab, shrimp, and fish. It is perfect for dinner in the winter or a special occasion.
- 2 pounds catfish
- 1/2 cup olive oil extra virgin
- 5 tbsp lime juice fresh or from a bottle
- 3 garlic cloves minced
- 1 bunch cilantro finely chopped
- 2 yellow onions finely chopped
- 3 cups coconut milk
- 1 cup water
- 3 tbsp palm oil or safflower seed oil
- 6 tomatoes chopped
- 1 pound shrimp or prawns peeled and deveined
- 1 pound crab
- 2-4 lobster tails
- 1 tbsp sea salt
- 3 stalks lemongrass
- 1/2 tbsp fish oil
In a large bowl, mix in 3 tablespoons of olive oil, 2 tablespoons of lime juice, 1 minced garlic clove, 1 tsp of sea salt, half of the chopped cilantro, and the catfish. Let it sit for 10-15 minutes.
While the catfish is marinating, add the remaining olive oil to a large pot and heat over medium-high. Add the remaining garlic and 2 yellow onions, and cook until the onions are soft.
Stir in coconut milk, water, palm or safflower seed oil, fish oil, lemongrass, and tomatoes, and bring it to a boil. Lower the heat to a simmer and stir in shrimp, lobster tails, crab, and the marinated catfish. Add the remaining lime juice.
Cook for 8-10 minutes and move the lobster tails and crab into another bowl immediately to cool off to prevent the meat from becoming tough. Let the soup simmer for another 5 minutes until the catfish and shrimp are opaque.
Season with salt and cilantro, and serve immediately. This stew will be good for 4 days in refrigerated.