Ingredients

• 2 tablespoons vegetable oil
• 1 cup small dice yellow onion
• 1/2 cup small dice red bell pepper
• 1/2 cup small dice celery
• 1 pound callaloo or mustard greens, roughly chopped
• 2 tablespoons minced shallots
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced green onion bottoms
• 2 teaspoons minced garlic
• 1 tablespoon lime zest
• 4 cups shrimp stock or fish fumet
• 2 teaspoons fresh thyme leaves
• 1 1/2 cups unsweetened coconut milk
• 1/4 cup fresh lime juice
• 1/2 Scotch bonnet pepper
• 1 3/4 teaspoons salt
• 3/4 pound medium shrimp, peeled and deveined
• 3/4 pound red snapper fillet, cut into 1-inch pieces
• 1/2 pound calamari, cut into 1/2-inch rings
• 1/4 pound crabmeat, picked over for shells
• 1 tablespoon plus 1 teaspoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh cilantro leaves
• Cooked rice, for serving

Directions