Brazilian Seafood Stew Recipe

This recipe can be prepared in 45 minutes or less.

The coconut milk can be found in the Asian foods section of most supermarkets.

Serves 6 to 8.

INGREDIENTS

4tablespoons olive oil

2tablespoons fresh lime juice

1 1/2pounds white fish fillets (such as red snapper or orange roughy), cut into 1-inch pieces1 1/2cups chopped onion

1 1/2cups chopped green bell peppers

2garlic cloves, chopped

3/4teaspoon dried crushed red pepper

2cups chopped tomatoes

3/4cup canned unsweetened coconut milk

1/2cup chopped fresh cilantro

1/2cup chopped green onions

1 1/4pounds uncooked medium shrimp, peeled, deveined

DIRECTIONS

Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.

Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.

Tags: Brazilian, Seafood, Stew