Coconut Seafood Stew recipe

Coconut Seafood Stew

A comforting seafood stew inspired by Bong App├ętit (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.

Course Dinner, Soup
Keyword Coconut Soup, Seafood Stew
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings


  • 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


  1. 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. 

  2. 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. 

    Coconut Seafood Stew Prep with marinated catfish and lobster tails.
  3. 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. 

  4. 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. 

  5. Season with salt and cilantro, and serve immediately. This stew will be good for 4 days in refrigerated.