Seafood Stew with Coconut Oil

Seafood Stew with Coconut Oil

We're big fans of Medella Coconut Cooking Oil in all our meals. It's neutral taste and smell makes it a perfect ingredient for more hearty tasting meals, like this seafood stew! Great for family meals on cool, rainy days.

What you'll need:

  • 1 tablespoon Medella Coconut Cooking Oil
  • 1 small onion, chopped
  • 2 medium carrots, chopped
  • 1 garlic clove, minced
  • 1 can tomato puree
  • 1 can diced tomatoes, undrained
  • 3/4 cup white wine or chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
  • 1/2 pound uncooked medium shrimp, peeled and deveined

What you'll need to do:

  1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. 
  2. Add carrots and garlic; cook 3 minutes longer. 
  3. Stir in tomato sauce, tomatoes, wine and seasonings. 
  4. Bring to a boil. Reduce heat; simmer, covered, 30 minutes.
  5. Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. 
  6. Discard bay leaf and serve.

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