Fish and Prawn Stew made with sea bass, white prawns, tomatoes, peppers and a touch of coconut milk, a hearty yet light and flavourful stew that is nourishing and heart-warming. It's a quick and easy dinner recipe that can be on the table in under 30 minutes, and it goes down well with everyone.
Comfort food doesn't have to be rich to be satisfying, sometimes just a steaming hot bowl of light soup or stew can hit the spot and give you a hug when you most need it. And this fish and prawn stew is wonderfully cosy and comforting.
One of the amazing things about living on an island is that you get spoiled for choices when it comes to fresh fish and seafood, so much to try! And even if you play safe and get your usual produce that you know for sure you like, you can still cook them in so many different ways!
I do love sea bass and white prawns, and I cook with them really often. My go-to dishes are usually baked sea bass with lemon butter sauce and grilled prawns, but using them together in this stew was such a great choice!
The stew gets all the lovely flavour from the sea bass and prawns, but the broth also gets that wow factor from the coconut milk and tomatoes, it's such a good combo, you really can't go wrong with it!
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Ingredients used
- white prawns - I used them whole, as the shells add so much flavour to the broth, but if you prefer, you can shell them before adding them to the stew
- sea bass - cut into chunks
- olive oil & butter - for frying
- onion & garlic - make a good base for the stew
- fresh tomatoes- you can also go for canned chopped tomatoes if you don't have fresh ones, or tomatoes that are ripe and juicy
- red pepper - or any other colour
- tomato paste - for a touch of colour, it's also naturally sweet, thus balancing the flavours of the other ingredients
- chicken stock / broth - adds more flavour than just water
- coconut milk - always use the canned coconut milk, rather than the drinking coconut milk, as it's richer and more flavourful
- salt & pepper - use generously
- dill - a classic addition to any dish or seafood
Variations
If you have fish stock, feel free to use it, it will add so much more flavour to the stew. I didn't have any, so I used chicken stock, which is the next best thing.
Sea bass can be swapped for cod, monkfish or any other white fish of your choice. White prawns can be swapped for tiger or regular prawns / shrimp, or mixed seafood, like I used in my mixed seafood stew.
Step-by-step photos and instructions
- add the olive oil and butter to a large pot and allow the butter to melt
- add the peeled and chopped onion, season it with salt, and fry it until golden
- in go the peeled and chopped garlic, tomatoes and red pepper and give everything a good stir
- place a lid on the pot, and leave it to simmer for 3-4 minutes until the tomatoes are mushy
- add the tomato paste and mix well
- pour in the coconut milk, and give it a good stir
- the chicken stock and fish can be added now too
- allow the stew to simmer for 1-2 minutes, then add the prawns and place the lid on for 3-4 minutes for the prawns to cook
- season well with salt and pepper, and garnish with fresh dill
Expert tips
The fish chunks and prawns cook really quickly, there is no need to add them to the stew any earlier, or the sea bass will crumble and the prawns will get tough and rubbery.
If you don't like the stew so soupy, you can add less stock, I would perhaps add only 1 cup instead of 2. The best thing about the stew being soupy though is using some good old crusty bread to dip into it, so delicious!
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Fish and Prawn Stew
Ingredients
- 2 sea bass fillets, cut into chunks
- 450 g white prawns in shells (1 lb)
- 1 onion
- 3 cloves of garlic
- 5 tomatoes on the vine, chopped
- 1 red pepper, chopped
- 1 tablespoon tomato paste
- 30 g butter ( 2 tbsp)
- 1 tablespoon olive oil
- 1 cup canned coconut milk ( 250 ml)
- 2 cups chicken stock / broth (500 ml)
- 1 tablespoon chopped dill
- 1 teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
Instructions
- Add the olive oil and butter to a large pot set over a medium heat, and allow the butter to melt.
- Add the peeled and chopped onion together with a pinch of salt, and leave it to fry until the onion is golden.
- In go the peeled and chopped garlic, tomatoes and red pepper.
- Place a lid on the pot, and leave it to simmer for 2-3 minutes so the tomatoes can turn mushy.
- Pour in the coconut milk, give it a stir, add the chicken stock and fish, and leave it to simmer for 1-2 minutes.
- Add the prawns, and place the lid on the pot for a further 2-3 minutes so that they prawns and sea bass can be fully cooked.
- Season well with salt and pepper, and garnish with freshly-chopped dill.
Video
Notes
- The fish chunks and prawns cook really quickly, there is no need to add them to the stew any earlier, or the sea bass will crumble and the prawns will get tough and rubbery.
- If you don't like the stew so soupy, you can add less stock, I would perhaps add only 1 cup instead of 2. The best thing about the stew being soupy though is using some good old crusty bread to dip into it, so delicious!
Nutrition
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