4.5/5
(22 Votes)
Ingredients
- INGREDIENTS
- 1/4 cup canola oil
- 4 cloves garlic, minced
- 1 small yellow onion, minced
- 1 small green bell pepper, minced
- 4 cups coconut milk
- 2 cups fish stock
- 1/4 cup packed basil leaves, thinly sliced
- 2 tbsp. finely chopped oregano
- 1 tbsp. finely chopped sage
- 1 1/2 tsp. ground cumin
- 1 tsp. sugar
- 1 lb. conch meat, pounded thin and cut into 1" pieces (available at Amazon.com)
- 8 oz. calamari, sliced crosswise into 1/4" rings
- 1 lb. large shrimp, peeled and deveined
- 8 oz. cooked lobster meat, cut into 1" pieces
- 8 oz. mussels, scrubbed and debearded
- Kosher salt and freshly ground black pepper, to taste
- Lime wedges, for serving
Preparation
Step 1
INSTRUCTIONS
Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic, onion, and bell pepper; cook until golden brown, about 6 minutes. Add coconut milk, stock, basil, oregano, sage, cumin, and sugar; boil. Reduce heat to medium, add conch and calamari, and cook, covered, until tender, about 8 minutes. Add shrimp, lobster, and mussels; cook, covered, until mussel shells open, about 7 minutes more. Season with salt and pepper; serve with lime wedges on the side