Brazilian Seafood Stew
 
3/4 lb.  fish fillets (cod, striped bass, snapper) cut in bite-size
piece 
1 lb.  medium shrimp, shelled and deveined
1/4 cup  lime juice, divided
1/2 tsp  tabasco brand pepper sauce
1 tsp  salt, divided
2 Tbsp  olive oil
1 cup  chopped onion
1 cup  chopped green bell pepper
2 large  cloves garlic, minced
4 cup  canned peeled whole tomatoes, undrained
3/4 cup  coconut milk*
1 cup  chopped green onion
1 cup  chopped fresh cilantro
  hot cooked rice
 
in a 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 a 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 teaspoon 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. 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 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. 
 
-- 
(ID: 6058) Mirror: rec.food.recipes: Thu, Sep 23, 2004


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