Brazilian Seafood Stew


3/4 pound Fish fillets cut bite-size pcs
1 pound Medium shrimp shelled, deveined
1/4 cup Lime juice divided
1/2 teaspoon Tabasco pepper sauce
1 teaspoon Salt divided
2 tablespoons Olive oil
1 cup Chopped onion
1 cup Chopped green bell pepper
2 lrg Garlic cloves minced
4 cups Canned peeled whole tomatoes undrained
3/4 cup Coconut milk see * Note
1 cup Chopped green onion
1 cup Chopped fresh cilantro


* Note: Coconut milk can be purchased in specialty stores or combine 1 cup shredded fresh coconut or packaged sweetened flaked coconut and 1 cup warm water in blender or food processor. Process 40 seconds. Strain the mixture through a fine sieve in heavy cheese cloth, squeezing to remove all liquid from the coconut.
In shallow non-aluminum bowl, combine fish, shrimp, 2 tablespoons lime juice, 1/4 teaspoon Tabasco pepper sauce and 1/2 teaspoon salt; toss to mix. Cover and marinate in refrigerator 30 minutes.
In large skillet, over medium-high heat, heat oil; saute onion, green pepper and garlic until tender. Break up tomatoes; add to skillet. Add coconut milk, remaining 2 tablespoons lime juice, 1 teaspoon Tabasco pepper sauce and 1/2 tseaspoon salt. Mix well. Bring to a boil, reduce heat and simmer 2 to 3 minutes. Add marinated fish and simmer 10 minutes or until seafood is cooked through. Add shrimp and simmer an additional 5 minutes
This recipe yields 10 servings.




10.0 servings


Friday, December 4, 2009 - 2:07am



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