Creamy Brazilian Seafood Stew
Source of Recipe
the web
List of Ingredients
1 pound white fish fillets (such as halibut, roughy or red snapper), cut into 1-inch pieces
Salt and freshly ground white pepper
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
3 cloves garlic, finely minced
1-1/2 cups chopped onion
1/2 cup each chopped green, red and orange bell peppers (seeded)
1 fresh serrano chili, seeded and diced (or 3/4 teaspoon, or to taste, dried crushed red pepper)
1 clove garlic, mashed
14-1/2-ounce can chopped tomatoes (about 2 cups)
3/4 cup canned unsweetened "lite" coconut milk
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped chives
1 pound uncooked regular-size shrimp, peeled and deveined
4 cups hot cooked long-grain white rice Recipe
Sprinkle fish with salt and pepper and let stand a few minutes. In a large bowl, whisk together 2 tablespoons oil and the lime juice. Stir in minced garlic. Add fish and stir to coat on all sides. Let stand 15 minutes.
Heat remaining 1 tablespoon oil in large pot over medium heat. Add onion, bell peppers, chili (or red pepper) and mashed garlic clove. Lightly saute about 5 minutes. Mix in tomatoes, coconut milk and half of both the cilantro and chives. Add shrimp, fish and marinade. Simmer gently until shrimp and fish are just opaque in center and just cooked, about 5 to 7 minutes, taking care not to overcook. Season to taste with salt and pepper.
Place 1/2 cup of hot cooked rice in each of 8 shallow bowls. Ladle stew on top of rice. Garnish with a sprinkling of remaining cilantro and chives.
Makes 8 servings.
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