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Seafood Rice Stew

Servings: 6


  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup yellow onion, diced
  • 1 green bell pepper, diced
  • 3/4 cup long-grain rice
  • 1 15 ounce can crushed tomatoes
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon oregano
  • 2 teaspoons kosher salt
  • 5 cups low-sodium chicken stock
  • 1 1/2 cups okra, cut into slices
  • 1 can unsweetened coconut milk
  • 1 pound shrimp, halved
  • 6 ounce cod filet
  • 2 tablespoons lemon juice
  • 1/2 cup fresh cilantro, chopped


  • In a large pan add the oil, onion and bell pepper and cook over medium heat until softened, about 8-10 minutes. Add the rice and stir to combine. Cook the rice for 2-3 minutes, stirring occasionally.
  • Add the crushed tomatoes, cayenne, oregano and salt, chicken stock and okra. Bring to a simmer and cook until the rice and okra is tender, about 10 minutes. Add the coconut milk, shrimp and white fish. Bring to a simmer and cook for an additional 10 minutes, or until the fish and shrimp are cooked all the way through.
  • Turn off the heat. Stir in the lemon juice and cilantro. Salt to taste and serve warm.