Elizabeth's Brazilian Seafood Stew |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A friend of mine sent me this recipe. It has a nice unusual taste, with lots of seafood. We enjoy this on cold winter nights. With some bread and small tossed salad. Ingredients:
1 lb shrimp, peeled |
1/4 lb bay scallop |
6 ounces white fish fillets, fillet- cut into pieces |
2 garlic cloves, minced |
1/4 cup lemon juice |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
2 cups tomatoes, with juice |
3/4 cup white onion |
1/2 cup red bell pepper |
2 tablespoons olive oil |
1/4 cup cilantro, chopped |
2 teaspoons fresh gingerroot |
1/4 teaspoon ground red pepper or 1/4 teaspoon cayenne |
1/2 teaspoon crushed red pepper flakes |
1 cup unsweetened coconut milk |
Directions:
1. Toss together shrimp, scallops, fish, lemon juice, 1/2 tsp salt.
2. and black pepper. Cover and refrigerate 20 minutes.
3. In blender puree canned tomatoes with juices. Set aside.
4. In a heavy dutch oven, heat oil. Add red pepper flakes, onion,
5. and red bell pepper. Saute mixture until softened about 10 minutes.
6. Add half of cilantro, ginger, ground red pepper, and remaining salt and cook, stirring for about 1 minute.
7. Add puree tomatoes and bring to boil. Cook low for 15 minutes until sauce thickens. Increase heat to medium and add coconut milk. Heat until boiling.
8. Add seafood mixture to pot and bring to a boil. Cook 5 minutes.
9. Stir in remaining cilantro and stir. Add lime juice, salt, pepper if desired.
10. Serve immediately.
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