Caribbean Fish and Shrimp Stew

This is a wonderful fish stew with a rich and unique flavor. Coconut Milk is used as part of the stock, lending its richness. We have given directions on how to make your own Coconut Milk, but you can find canned coconut milk in Asian markets. Make this stew with either shrimp or fish. If you are lucky enough to have some fresh conch, try it! It really is delicious. A loaf of bread or some flour tortillas with the stew makes a satisfying meal.

SERVES: 4

INGREDIENTS:

COCONUT MILK

• 1 whole coconut
• 3 cups water

FISH STOCK

• 2 tablespoons butter or vegetable oil
• 1 onion or the green tops of a leek, chopped
• 4 cloves garlic, minced
• fish scraps or shrimp heads and peels, reserved from cleaning
• 1 carrot, sliced
• 1 rib celery, sliced
• 1 tomato, diced (optional)
• 6 cups water (if using homemade Coconut Milk in stew, use only 5 cups water)

CARIBBEAN FISH AND SHRIMP STEW

• 1tablespoon butter or vegetable oil
• 1 large onion, chopped
• 5 cloves garlic, minced
• 4 carrots, sliced
• 2 large potatoes, peeled and cut into 1-inch cubes
• 1 jalapeno pepper (optional)
• 2 ripe plantains or 1 yam, sliced thin
• 1 1/3 cups canned or 3 cups homemade Coconut Milk
• Fish Stock
• 1 pound shrimp
• 1 pound firm white fish, cut into1=-inch pieces
• juice of 1 lime
• salt and fresh ground black pepper to taste
• sprigs of fresh cilantro for garnish

INSTRUCTIONS:

COCONUT MILK

1. Place 1 coconut in an oven that has been preheated to 300°. The coconut will crack as the liquid and meat expand. It should take approximately 30 minutes.
2. Open the coconut, reserving what liquid is left. Remove the meat from the shell: It should separate very easily. Cut the meat into 1/2-inch pieces.
3. Boil 3 cups of water. Place 1 1/2 cups of the water in a blender. Turn blender on high, and remove the center of the blender top.
4. Add half of the coconut pieces 1 or 2 pieces at a time while the blender is running. When all of the first half of the pieces have been blended, pour the coconut-water through several thicknesses of cheesecloth or into a kitchen towel that you have placed in a strainer over a bowl. Squeeze the pulverized coconut in the cloth to extract the milk. Discard the coconut meat.
5. Pour another 1 1/2 cups of boiling water into the blender, and repeat with the other coconut half.
6. A whole coconut yields about 3 cups milk.

FISH STOCK

1. Melt the butter in a soup pot. Saute the onion or leek tops, garlic, and fish scraps for 3 to 5 minutes.
2. Add carrot, celery, and tomato. Continue to saute for another 5 minutes.
3. Add water. Bring to a near’boil (don’t allow it to boil), and then reduce heat, and gently simmer for 30 minutes. Strain, reserving liquid.

CARIBBEAN FISH AND SHRIMP STEW

1. Melt butter in a large soup pot. Saute onion and garlic for 3 to 5 minutes, until onions are translucent. Add carrots, potato, and jalapeno, and saute for 5 minutes. If using the yam, add the slices now.
2. Add Coconut Milk and Fish Stock and bring to a boil. Reduce heat to a simmer, and cook, covered, until carrots and potato are quite tender, approximately 5 minutes.
3. If you are using plantains, add them to the stew, and simmer for 10 minutes.
4. Add fish and cook until flaky and tender, approximately 3 minutes. Turn off heat, add shrimp and stir, and then cover pot to allow shrimp to cook. Shrimp will turn pink when done. Add lime juice, and salt and pepper.
5. Garnish each bowl with fresh cilantro.