Brazilian seafood stew
10 Servings
Ingredients
| Quantity | 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 |
| Hot cooked rice | ||
Directions
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 www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 8, 1998