Brazilian Seafood Stew

Recipe Ingredients

3/4 lb	340g / 11oz	Fish fillets - cut bite-size pcs
		(cod, striped bass, snapper)
1 lb	454g / 16oz	Medium shrimp - shelled, deveined
1/4 cup	59ml	Lime juice - divided
1/2 teaspoon	2.5ml	Tabasco pepper sauce
1 teaspoon	5ml	Salt - divided
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green bell pepper
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
4 cups	250g / 8.8oz	Canned peeled whole tomatoes - undrained
3/4 cup	177ml	Coconut milk - see * Note
1 cup	62g / 2.2oz	Chopped green onion
1 cup	16g / 0.6oz	Chopped fresh cilantro
		Hot cooked rice

Recipe Instructions

* Note: 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.

In 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 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 tseaspoon 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.

This recipe yields 10 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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