Ingredients (Serves 4–6)
Seafood (use what’s fresh and available):
- Red snapper – 300g, cut into chunks
- Shrimp – 200g, peeled and deveined
- Lobster (seasonal) – 1 small, cut into chunks or use tails
- Conch (seasonal) – 150g, cleaned and sliced thin (optional)
Vegetables & Aromatics:
- Olive oil or coconut oil – 2 tbsp
- Onion – 1 large, diced
- Garlic – 4 cloves, minced
- Tomatoes – 2 large, chopped
- Sweet potato – 1 medium, peeled and cubed
- Tomato paste – 2 tbsp
Liquids & Flavorings:
- White wine – ½ cup (dry)
- Lobster or shrimp broth – 4 cups (homemade or quality store-bought)
- Coconut milk – 1 cup (unsweetened)
- Aged rum – 2 tbsp (dark rum, like 5 barrel or Copali)
- Lime juice – 1 tbsp (optional, for brightness)
- Salt & pepper – to taste
- Fresh thyme – 2 sprigs
- Scotch bonnet pepper – ½ (optional, for heat – keep whole and remove after cooking)
Instructions
- Prepare the broth base:
In a large pot or Dutch oven, heat oil over medium heat. Sauté onion and garlic until fragrant and softened, about 3–4 minutes. Add tomatoes and tomato paste, cook until tomatoes break down and mixture thickens slightly. - Deglaze and simmer:
Stir in the white wine and let it reduce for about 2–3 minutes. Add sweet potato cubes, thyme, scotch bonnet (if using), and broth. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes or until the sweet potatoes are tender. - Add coconut milk and seafood:
Pour in the coconut milk and aged rum. Simmer for another 2 minutes. Gently add the lobster, shrimp, snapper, and conch (if using). Simmer uncovered for 6–8 minutes or until seafood is just cooked through (avoid overcooking). - Finish and serve:
Remove thyme sprigs and scotch bonnet. Adjust seasoning with salt, pepper, and a squeeze of lime if desired. - To serve:
Ladle into bowls. Serve with crusty bread, cassava bread, or over rice
