Caribbean Fish Stew

I made this for dinner tonight.  Man, does it make a lot!  I couldn’t follow the recipe exactly, mostly because my grocery store didn’t have the right fish, saffron or light coconut milk. I was a bit nervous because I don’t normally cook any kind of fish, let alone lots of different fish all at once.  It definitely turned out better than I expected.

Here is the recipe.  The things I did differently are in italics.


  • 1 tsp. oil
  • 1 cup chopped onion
  • 2 garlic cloves, peeled and minced
  • 2 cups canned crushed tomatoes
  • 1 cup clam juice
  • 1 cup canned light coconut milk (regular coconut milk)
  • 1 cup water
  • 1/2 tsp crushed saffron threads (I didn’t have any)
  • 3/4 lb. small red potatoes, peeled and cut into 1/2 inch cubes
  • 1/2 lb grouper fillet, cut into cubes (I used tilapia)
  • 1/2 lb red snapper fillet, cut into cubes (I used halibut)
  • 1/2 lb large shrimp peeled and deveined
  • 24 littleneck clams (I used a can of clams)
  • 1 fresh thyme sprig (I used 1.5 tsp dried thyme)


  1. Warm the oil in a large nonstick pot over medium heat. Add the onion and garlic; cook for 5 minutes or until soft.
  2. Add the tomatoes, clam juice, coconut milk, water, saffron, and potatoes.  Cook for 15 minutes or until potatoes are tender.
  3. Add the fishes, clams, shrimp and thyme.  Cover and cook for 5 minutes or until the clams have opened and the shrimp have turned color. Discard the thyme sprig and any unopened clams.

This makes a lot because it’s meant to serve six.  If you make it by following the original recipe there are 299 calories and 6 grams of fat per serving.

This recipe is from the Alli Diet Plan book, by Caroline Apovian, ISBN 978-0-696-23538-2.

  • July 2020
    S M T W T F S
  • Archives