Summer Seafood Stew

This reminds me of a conch soup I had in Turks & Caicos years ago. It was sweet and spicy, with a hint of lime and cilantro. This version is just as flavorful and truly captures the Caribbean spirit. Now if only it could transport me to a sandy beach and turquoise waters... *sigh*

Serves 4-6 (based on a recipe by Joy Bauer in Slim & Scrumptious)

• 2 lbs combination seafood (shrimp, peeled; bay scallops; firm white fish, cut up in small chunks) = 900 g de produits de la mer (crevettes, petites noix de St Jacques, poisson blanc, coupés en morceaux)
• juice of 2 or 3 limes = jus de 2 ou 3 citrons verts
• ½ teaspoon sea salt, divided = ½ cuillère à café de sel de mer, divisé
• ½ teaspoon back pepper = ½ cuillère à café de poivre noir
• 2 cloves garlic, minced = 2 gousses d'ail, émincées
• 1 medium onion, finely chopped = 1 oignon, émincé
• 1 green bell pepper, finely chopped = 1 poivron vert, émincé
• 1 red bell pepper, finely chopped = 1 poivron rouge, émincé
• 2 scallions, finely chopped = 2 oignons verts, émincés
• 3 plum tomatoes, chopped = 3 tomates, coupées en dés
• ½ to 1 teaspoon crushed red pepper flakes = ½ à 1 cuillère à café de flocons de piment rouge séché
• 2 cups fish or vegetable stock = 470 ml de bouillon de poisson ou de légumes
• 2 cups water = 470 ml d'eau
• Small bunch cilantro, finely chopped = une petite botte de coriandre fraiche, finement hâchée
• 1 dry bay leaf = 1 feuille de laurier séchée
• 1 cup light coconut milk = 235 ml de lait de coco allégé

Combine the seafood, lime juice, half the salt, black pepper and garlic in a ziplock bag. Marinate in the fridge for about 30 minutes.

In the meantime, spray a large pot or Dutch oven with olive oil and preheat it over medium heat. Add the onion, bell peppers and scallions and stir-fry for 5 minutes. Add the tomatoes (and their juice) and crushed red pepper flakes and cook for 10 minutes. Add the fish stock and water, cilantro and bay leaf. Bring to a boil then reduce to low-heat and simmer uncovered for 10 minutes. Add the coconut milk, the seafood and its marinade, and remaining salt to the pot. Cook for 3 minutes until the seafood is cooked through. Remove the bay leaf before serving. Ladle into shallow serving bowls and sprinkle with extra cilantro if you wish. Enjoy!