Brazilian seafood stew

Yield: 10 Servings

Measure Ingredient
¾ pounds Fish fillets; (cod, striped bass, snapper) cut in bite-size pieces
1 pounds Medium shrimp; shelled and deveined
¼ cup Lime juice; divided
½ teaspoon TABASCO brand Pepper Sauce
1 teaspoon Salt; divided
2 tablespoons Olive oil
1 cup Chopped onion
1 cup Chopped green bell pepper
2 larges Garlic cloves; minced
4 cups Canned peeled whole tomatoes; undrained
¾ cup Coconut milk*
1 cup Chopped green onion
1 cup Chopped fresh cilantro
\N \N Hot cooked rice

In shallow non-aluminum bowl, combine fish, shrimp, 2 tablespoons lime juice, l/4 teaspoon TABASCO® Pepper Sauce and l/2 teaspoon salt; toss to mix. Cover and marinate in refrigerator 30 minutes. In large skillet, over medium-high heat, heat oil; saut‚ onion, green pepper and garlic until tender. Break up tomatoes; add to skillet. Add coconut milk, remaining 2 tablespoons lime juice, l teaspoon TABASCO® Pepper Sauce and l/2 tseaspoon salt. Mix well. Bring to a boil, reduce heat and simmer 2 to 3 minutes. Add marinated fish and simmer l0 minutes or until seafood is cooked through.

Add shrimp and simmer an additional 5 minutes. Just before serving, stir in green onion and cilantro. Serve over rice. Makes 10 servings. * Coconut milk can be purchased in specialty stores or combine l cup shredded fresh coconut or packaged sweetened flaked coconut and l 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.

>From the Tabasco Website, formatted by <ksonness@...> Recipe by: Tabasco Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 8, 1998

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