Puerto Rican Seafood Stew


  • 1 lb large shrimp, peeled and deveined
  • 1 lb large scallops, cut in half
  • 3 (6 oz) lobster tails, shelled and cut into 2 inch pieces
  • 2 (8 oz) skinless cod filets
  • 3 bell peppers, 1 green, 1 red and 1 orange or yellow, chopped into 1/2 inch pieces
  • 2 habanero peppers, seeded and finely chopped
  • 2 (16 oz) cans of tomato sauce
  • 1/4 cup olive oil
  • 8 cloves garlic, chopped
  • 1 large Spanish onion, chopped
  • 1 bunch cilantro, finely chopped, with stems
  • kosher salt and black pepper to taste
  • 3-4 cups cooked white rice
  • In a large sauce pan or stock pot add the olive oil and using medium heat add the onions and saute the onions for about 3 minutes, or until soft, taking care not to burn.
  • Lower the heat to medium and add the garlic, bell peppers and habanero peppers.
  • Season with salt and pepper and saute for another 3-4 minutes.
  • Add the cilantro, stir well and saute for another 1 minute.
  • Add the tomato sauce, then taste for seasoning. Adjust seasoning if desired.
  • Reduce heat and let sauce simmer for 30 minutes.
  • Add the shrimp, lobster and scallops and the whole cod filets to the sauce and simmer for another 5-7 minutes or until cooked through. Gently stir to combine. ┬áDo not over cook.
  • Serve over white rice.
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