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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is my version of seafood stew. I really like it and it's one of my favorite dishes! You can add any seafood you like instead of salmon and mussels. Ingredients:
3 tablespoons coconut oil |
1/2 large onion, chopped |
1 large garlic clove, minced |
1 tablespoon ginger, minced |
2 large jalapeno peppers, finely chopped, seeded if prefer |
1 red bell pepper, seeded and chopped |
2 large slicing tomatoes, cut into small chunks |
1/2 cup water |
1/2 teaspoon sea salt (to taste) |
1/2 lime, juice from it |
1/2 cup cilantro, finely chopped |
1 lb salmon, cut into chunks |
1/4 cup white wine |
1 lb cooked mussels |
1/4 cup green onion, chopped |
Directions:
1. In a large non-stick skillet, heat coconut oil over medium high. Sauté onion, garlic and ginger until onion turns a little brown.
2. Stir in jalapeño peppers and sauté for about 40 seconds.
3. Add red bell pepper and tomatoes to skillet and combine well.
4. Reduce heat to medium. Carefully pour in water and increase heat to high. Continue to stir in sea salt, lime juice and half of the cilantro (1/4 cup). Combine well and bring to boil.
5. Add salmon and white wine. Reduce heat to medium. Cover and cook for 5 minutes.
6. Stir in mussels and cover again. Cook for 5 more minutes. Sprinkle green onions and the rest of cilantro. Enjoy!
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