Seafood stew with sun-dried tomatoes, spinach, and coconut milk

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Seafood stew with sun-dried tomatoes, spinach, and coconut milk

Soy-Free, Carb-Conscious, Paleo, Dairy-Free, Gluten-Free

2 Servings, 350 Calories/Serving

20 Minutes

Join us for a journey under the Tuscan sun! Inspired by the flavors of the Italian countryside, this lush pot of stew combines fresh seafood with garlic, sun-dried tomatoes, and thyme. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 or 2 cloves organic peeled fresh garlic
  • Sunbasket garlic-herb blend (granulated garlic - onion powder - dried thyme - dried oregano)
  • 1 ounce sun-dried tomato strips (not in oil)
  • ¼ cup coconut milk
  • Seafood options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
  • 3 ounces organic baby spinach or other leafy greens
  • 1 teaspoon sumac

Nutrition per serving

Calories: 350, Protein: 26g (52% DV), Fiber: 5g (20% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1g, Saturated Fat: 10g (50% DV), Cholesterol: 200mg (67% DV), Sodium: 970mg (40% DV), Carbohydrates: 23g (8% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the onion and garlic

  • Peel and coarsely chop the onion.
  • Finely chop, press, or grate the garlic.

2

Start the stew

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Season with salt and pepper. Stir in the garlic and garlic-herb blend and cook until fragrant, about 1 minute. 

Add the sun dried-tomatoes, coconut milk, and ¼ cup [½ cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the stew starts to thicken, 2 to 3 minutes. While the stew is cooking, prepare the seafood.

3

Prep the seafood; finish the stew

For shrimp and jumbo shrimp: 

  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper. 

When the stew starts to thicken, add the shrimp and cook until firm and cooked through, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. 

 

For halibut and barramundi: 

  • Pat the fish dry with a paper towel (if using barramundi, discard the skin). Cut the fish into 1-inch pieces. Season lightly with salt and pepper. 

When the stew starts to thicken, add the fish and cook until firm and cooked through, 2 to 4 minutes. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. 

Serve

Transfer the seafood stew to individual bowls, garnish with the sumac, and serve. 

Kids Can!
  • Press the garlic (if you have a press).
  • Measure the water for the stew.
  • Time the cooking.
  • Garnish with the sumac.