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.
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.