Seafood Creole. Credit: Nico Schinco
Ingredients
FOR THE SEAFOOD CREOLE
Vegetable oil: 1 tbsp
Butter: 1 tbsp (15 g)
Onion: 1 (chopped)
Garlic: 2 cloves (minced)
Fresh thyme: 1 tbsp (chopped)
Green bell pepper: 1 (chopped)
Tomato paste: 2 tbsp (puree)
Tomatoes: 2 (chopped)
Shrimp: 1 lb (deveined and peeled)
Fish fillets: 8 oz (cut into chunks)
Crab meat: 8 oz
Scotch bonnet pepper: 1
Bay leaf: 1
Salt and freshly ground black pepper: to taste
FOR THE RICE
Long-grain white rice: 1.5 cups
Bay leaves: 2
Butter: 1 tbsp
Excerpted from The Caribbean Cookbook © 2026 by Rawlston Williams. Reproduced by permission of Phaidon. All rights reserved.
A classic Haitian seafood stew combining shrimp, fish, and crab in a rich tomato-based sauce, served with seasoned rice.
How to make Haitian Seafood Creole
01.
Make the Seafood Creole
- In a large pot, heat the vegetable oil and butter over medium heat. Add the onion, garlic, thyme, and bell pepper and sauté until softened, 2–3 minutes.
- Add the tomato paste (puree) and cook, stirring constantly, for 2 minutes until slightly darkened and aromatic.
- Stir in the tomatoes, then add the shrimp (prawns), fish, crab meat, Scotch bonnet pepper, bay leaf, and ¾ cup water. Season with salt and pepper to taste.
- Cover and simmer, stirring occasionally, for 30–40 minutes until the seafood is fully cooked and the sauce has thickened. The fish should flake easily and the shrimp should be pink and firm.
02.
Make the Rice
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, 2½ cups water, the bay leaves, butter, and a pinch of salt. Bring to a boil over medium heat.
- Reduce the heat to low, cover, and simmer for 15–18 minutes until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes.
- Fluff with a fork and remove the bay leaves before serving.
03.
Serve
- Discard the Scotch bonnet pepper from the Creole before serving, if desired.
- Serve in a deep bowl with the rice.
