Brazilian Seafood Stew

Title:
Brazilian Seafood Stew

Yield:
10 Servings

Categories:
Tabasco,
Seafood




Ingredients:





   3/4 lb Fish fillets; (cod, striped


          -bass, snapper) cut in


          -bite-size pieces


     1 lb Medium shrimp; shelled and


          -deveined


   1/4 c  Lime juice; divided


   1/2 ts TABASCO brand Pepper Sauce


     1 ts Salt; divided


     2 tb Olive oil


     1 c  Chopped onion


     1 c  Chopped green bell pepper


     2 lg Garlic cloves; minced


     4 c  Canned peeled whole


          -tomatoes; undrained


   3/4 c  Coconut milk*


     1 c  Chopped green onion


     1 c  Chopped fresh cilantro


          Hot cooked rice






 In shallow non-aluminum bowl, combine fish, shrimp, 2 tablespoons lime


 juice, l/4 teaspoon TABASCO? Pepper Sauce and l/2 teaspoon salt; toss to


 mix. Cover and marinate in refrigerator 30 minutes. In large skillet, over


 medium-high heat, heat oil; saut? onion, green pepper and garlic until


 tender. Break up tomatoes; add to skillet. Add coconut milk, remaining 2


 tablespoons lime juice, l teaspoon TABASCO? Pepper Sauce and l/2 tseaspoon


 salt. Mix well. Bring to a boil, reduce heat and simmer 2 to 3 minutes. Add


 marinated fish and simmer l0 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 l cup shredded fresh


 coconut or packaged sweetened flaked coconut and l 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.


 


 >From the Tabasco Website, formatted by 


 


 Recipe by: Tabasco www.tabasco.com


 


 Posted to MC-Recipe Digest by "Karen Sonnessa" 


 on May 8, 1998