This spiced seafood stew is inspired by South Asian flavors and showcases the best of summer seafood. With complex, layered flavors from warming spices, creamy coconut milk, and zesty lime and cilantro, this one-pot dish is perfect for summer. Enjoy alongside steamed rice!
The Meyer Stockpot makes it easy to do all of your recipe prep in the same pot, thanks to its versatile, high-heat stainless steel, but even better is that it also functions as perfect serving dish once it's all prepped.
Serves 4
Ingredients
- 3 Tbsp grapeseed (or any neutral) oil
- 6 cloves of garlic, thinly sliced
- 1-inch piece of ginger, peeled and finely minced
- 2 shallots, thinly sliced
- 1 tsp ground cumin
- 1 tsp fennel seed
- 1/2 tsp red pepper flakes
- 1/2 tsp turmeric
- 1/2 tsp coriander seeds
- 1 tsp salt
- 2 plum tomatoes, chopped
- 1 serrano chili, finely minced
- 2 (13.5 fl oz) cans of coconut milk
- 1 lb mussels, debearded and cleaned
- 1 lb shrimp, peeled and deveined
- 1/4 cup finely chopped cilantro
- juice of 1 lime
To garnish: finely minced chives, torn cilantro, thinly sliced serrano chili
Instructions:
- Heat the oil in a large stockpot over medium heat and add the garlic, ginger, and shallots. Sauté for one minute.
- Stir in the ground cumin, fennel seed, red pepper flakes, turmeric, coriander seeds, and salt. Let the spices toast for 30 seconds.
- Add the tomatoes and serrano chili, mix to combine. Let the tomatoes cook until very jammy, about 6-8 minutes. Add a splash of water as needed to keep it moist.
- Pour in the coconut milk and increase the heat to medium-high. Cook for 6-8 minutes stirring occasionally.
- Add the mussels and shrimp, then cover with a lid. Cook for an additional 3-5 minutes, until the mussels are open and the shrimp is fully cooked. Discard any unopened mussels.
- Stir in the cilantro and lime juice. Taste for salt.
- Serve immediately, ladled into bowls, and garnish with finely minced chives, torn cilantro, and thinly sliced serrano chili.
