Caribbean Fish and Clam Stew with Pumpkin, Coconut and Lime Rice

Name: Caribbean Fish and Clam Stew with Pumpkin, Coconut and Lime Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Caribeña
Ingredients: 21 oz firm white fish fillet; 1.1 lb small clams; 1 cup long-grain white rice; 2 cups water; 13.5 fl oz coconut milk; 10.5 oz pumpkin, small diced; 1 cup ripe tomato, chopped; 1 cup white onion, chopped; 2/3 cup sweet pepper, chopped; 1 tbsp garlic, minced; 2 tsp fresh ginger, grated; 2 tbsp tomato paste; 2 tbsp vegetable oil; 1 tbsp fresh thyme; 1/3 cup scallions, chopped; 2 whole lime; 1/2 tsp ground allspice; 1/2 tsp ground cumin; 1 leaf bay leaf; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/2 cup fresh cilantro, chopped

An original Caribbean-inspired stew featuring chunks of white fish and clams simmered in an aromatic broth of coconut, tomato, pumpkin, sweet pepper, thyme, and lime, served with fragrant lime rice. It offers deep flavor, comforting texture, and a bright tropical finish.

25 minPrep

35 minCook

60 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillet (diced large; puede ser mero, bacalao fresh or halibut)
500 g small clams (lavadas)
200 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
400 ml coconut milk (without sugar)
300 g pumpkin, small diced (pelada)
180 g ripe tomato, chopped (without semillas if desired)
150 g white onion, chopped
80 g sweet pepper, chopped (rojo or multicolor)
15 g garlic, minced
8 g fresh ginger, grated
30 g tomato paste
30 ml vegetable oil
6 g fresh thyme (solo the leaves)
40 g scallions, chopped
2 units lime (zest and juice por separado)
1 g ground allspice
1 g ground cumin
1 unit bay leaf
8 g salt (or to taste, divided)
2 g black pepper (or to taste, divided)
20 g fresh cilantro, chopped

Nutrition facts

per serving

486 kcal

Calories

36 g

Protein

37 g

Carbs

22 g

Fat

4 g

Fiber

33 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

ShellfishFish

Instructions

1
1. Rinse the long-grain white rice until the water runs almost clear. Place it in a medium saucepan with 480 ml (2 cups) water, 1/2 teaspoon salt, the zest of 1 lime, and 1 teaspoon vegetable oil. Bring to a boil, cover, reduce the heat, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 10 minutes, and fluff with a fork before serving.
2
2. While the rice cooks, season the white fish cubes with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the juice of 1 lime. Refrigerate and let stand for 10 minutes.
3
3. Heat the remaining vegetable oil in a wide stew pot over medium heat. Add the white onion, sweet pepper, and a pinch of salt. Sauté for 4 to 5 minutes until softened. Stir in the minced garlic, grated ginger, ground allspice, and ground cumin; cook 1 minute more.
4
4. Add the chopped tomato and tomato paste. Cook for 3 minutes, stirring, until the tomato softens and the paste darkens slightly. Add the diced pumpkin, fresh thyme leaves, bay leaf, and half of the chopped scallions.
5
5. Pour in the coconut milk and an extra 120 ml (1/2 cup) water if you prefer a looser broth. Simmer over medium-low heat for 10 minutes, partially covered, until the pumpkin is tender but not falling apart. Adjust with the remaining salt and black pepper to taste.
6
6. Add the cleaned clams, cover the pot, and cook for 5 to 6 minutes until they begin to open. Discard any clams that remain closed.
7
7. Lower the heat and gently add the marinated fish. Cook for 4 to 5 minutes more, shaking the pot gently instead of stirring, until the fish is just cooked and flakes easily.
8
8. Remove the bay leaf. Add the juice of the remaining lime, the rest of the chopped scallions, and the chopped fresh cilantro. Stir gently and taste for seasoning.
9
9. For a lightly gratinéed presentation, if desired, transfer the stew to an oven-safe dish and place it under the broiler for 2 to 3 minutes at 230 °C / 450 °F, just until the surface bubbles lightly. This step is optional.
10
10. Serve the stew hot over the lime rice or with the rice on the side, making sure each portion includes fish, clams, pumpkin, and broth.

Chef tips

For the best texture, cut the fish into large chunks so it does not break apart at the end. Clean the clams thoroughly and keep them chilled until cooking time. If the pumpkin is very sweet, a few extra drops of lime juice will balance the flavor nicely.

Substitutions

You may substitute the clams with mussels if desired, keeping it in the shellfish category. Pumpkin can be replaced with diced sweet potato. Cilantro may be swapped for parsley if you prefer a milder flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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