Shipwreck Stew
An exciting blend of fresh fish, shrimp, and hearty vegetables in a delightful broth, perfect for busy weeknight dinners or relaxing weekends.
Ingredients
Seafood and Base Ingredients
- 1 lb fish fillets Any white fish works well.
- 1 cup shrimp Fresh or thawed frozen shrimp.
- 2 cups diced tomatoes Canned or fresh.
- 1 cup chopped onions Yellow or white onions preferred.
- 2 cloves garlic, minced Fresh garlic enhances flavor.
- 1 cup diced potatoes Yukon gold or red potatoes are suitable.
- 2 cups vegetable broth Could substitute with chicken broth.
Seasonings
- 1 tsp thyme Dried or fresh thyme works well.
- 1 tsp paprika Sweet or smoked paprika for added flavor.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- In a large pot, sauté the onions and garlic until translucent.
- Add the diced tomatoes and cook for 5 minutes.
- Stir in the potatoes and vegetable broth.
Cooking
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the fish and shrimp, seasoning with thyme, paprika, salt, and pepper.
- Cook for an additional 10 minutes until the seafood is cooked through.
Notes
Serve hot with crusty bread. For a creamier version, stir in a splash of heavy cream or coconut milk just before serving. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.