Recipe: BRAZILIAN SEAFOOD STEW

BRAZILIAN SEAFOOD STEW
This recipe can be prepared in 45 minutes or less.

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

Ingredients:

4 tablespoons olive oil
2 tablespoons fresh lime juice
1 1/2 pounds white fish fillets (such as red snapper or orange roughy), cut into 1-inch pieces

1 1/2 cups chopped onion
1 1/2 cups chopped green bell peppers
2 garlic cloves, chopped
3/4 teaspoon dried crushed red pepper
2 cups chopped tomatoes
3/4 cup canned unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1 1/4 pounds uncooked medium shrimp, peeled, deveined

Preparation

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.