POP Nutrition | Exotic Seafood Stew

Hi guys,

I hope your weekend is going great. I know it is getting warmer and I usually am in the mood for lighter foods but seafood chowder or stew has been on my mind for a while and yesterday I had fresh young coconut so I could not resist using the coconut flesh and the seafood that I got earlier when shopping. So here is today’s recipe – Exotic Seafood Stew:

Exotic Seafood Stew 1


  • 1 cup scallops
  • 1 cup shrimp
  • 1 cup seafood medley
  • 5 small red potatoes
  • 1 fresh young coconut pulp
  • 2 cups goat milk
  • 1 large vidalia onion
  • 1 carrot
  • 3 celery stalks
  • 1 tsp white ground pepper
  • 1 tsp celery seeds
  • 3 bay leaves | take out when stew is ready
  • 1 tsp smoked paprika
  • 1 tsp. ground red pepper flakes
  • 1 cup shredded cheese
  • basil leaves for garnish
  • 1 tbsp. olive oil

Cooking Steps:

  1. In cast iron pot place oil and all the spices. Let the oil absorb the flavor for about 3-5 min.
  2. Add chopped onion and shredded carrots. Simmer on low heat for 5 min or until the onion start to caramelize.
  3. Add cubed potatoes, sea food, celery, milk, chopped coconut flesh, cover and bring to a boil. Exotic Seafood Stew before cooking
  4. Once boiling cook on low heat for about 20 min or until potatoes are soft when pricked with a fork. Exotic Seafood Stew 3
  5. Place 1/4 cup of cheese into a bowl and pour soup over, decorate with fresh basil leaves.
  6. Enjoy!

Compliment a great dinner with a guilt-free 6 pack-abs friendly desert: Tangy Sweet Mango Ice Cream or Pineapple Upside-Down Fit Cakes.

Makes 4 servings.

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