Never made or ate anything Brazilian.
I was pleased to see that both my pantry and fridge can accommodate your recipe.
I'm however not a great fan of hot pepper sauces nor cilantro...hence I'll probably use a pinchette of cayenne pepper and some Italian parsley.
Hope you don't mind ;0)
Thank you for your inspiration and for sharing your recipe.
Claudia
-
Brazilian Seafood Stew
By Chef D This is a very delicate dish so please do not over cook the seafood! ENJOY Ingredients
- 3/4 pound white fish fillets (cod, striped bass,snapper) cut into chunks
- 1 pound medium shrimp, shelled and deveined
- 1/4 cup lime juice, divided
- 1/2 teaspoon hot pepper sauce or red pepper flakes (season to taste)
- 1 teaspoon salt, divided (season to taste)
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 3 cloves garlic, minced
- 4 cups canned roasted tomatoes, in juice
- 3/4 cup coconut milk*
- 1 cup chopped green onion
- 1 cup chopped fresh cilantro
- Hot cooked jasmine rice
Directions
- In a shallow non-aluminum bowl, combine fish, shrimp, 2 tablespoons lime juice, 1/4 teaspoon hot pepper sauce or flakes 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 and red pepper and garlic until tender. Add tomatoes to skillet. Add coconut milk, remaining 2 tablespoons lime juice, 1 teaspoon hot pepper sauce or flakes 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 Jasmine rice.
Share Recipe
Similar Recipes
Reviews
Leave a review or comment