Mahi Mahi and Shrimp in Coconut Sauce
I felt compelled to prepare this delicious fish stew. I had some fresh fish and shrimp waiting for me to work some magic on them. This dish reminds me of Cartagena, my home town, as the base of the flavor is the coconut milk. I made it even more Colombian by adding fried plantain as a side. It is heavenly! I hope you agree with me.
Recipe ( Serves 3 Adults )
2 portions of Mahi Mahi (red snapper is also a great alternative for this dish); 10-12 raw shrimp without shell, tail and deveined; 1 can of coconut milk, 2 bay leaves, 1/2 tsp of saffron strands; 1 tsp cayenne pepper, 1 tsp oregano, 1 TBSP white sugar, 1 TBSP salt.
1. Start by sauteing the fish in a hot pan with 1 TBSP of canola oil. Once it’s cooked on both sides, add 1/2 TBSP salt and take the pieces out from the pan and set aside.
2. Repeat step 1 for the shrimp.
3. Add the coconut milk to the pan making sure to scrape the base of the pan to pick up the fish and shrimp flavors and mix them with the coconut milk. Add the shrimp and the fish to the sauce.
4. Season at this point with saffron, the other 1/2 TBSP salt, cayenne pepper, oregano and add the 2 bay leaves. Let it continue to cook on medium heat. Once the liquid starts to boil, lower the heat and let it continue to simmer for 10 more minutes.
South American and Caribbean cooking wouldn’t have this without a delicious side of white rice and plantains. Other sides: steamed broccoli and cauliflower, mashed potatoes.
Note: I did not use fish stock in this dish as it is really not needed, so it is optional. If you start with fresh ingredients, the dish will reach outstanding levels of flavors and will taste absolutely delicious! I do recommend adding some extra fresh seafood (fried calamari on top, or clams to cook in the broth) for more heartiness.
I am on a permanent diet, so I served a light portion without the broth. If you are not on a diet, then the best way to serve this dish is in a bowl with some liquid at the bottom. 🙂
Mahi Mahi and Shrimp