Prep 15 mins
Cook 30 mins
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.
- 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
- Toss together shrimp, scallops, fish, lemon juice, 1/2 tsp salt.
- and black pepper. Cover and refrigerate 20 minutes.
- In blender puree canned tomatoes with juices. Set aside.
- In a heavy dutch oven, heat oil. Add red pepper flakes, onion,
- and red bell pepper. Saute mixture until softened about 10 minutes.
- Add half of cilantro, ginger, ground red pepper, and remaining salt and cook, stirring for about 1 minute.
- 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.
- Add seafood mixture to pot and bring to a boil. Cook 5 minutes.
- Stir in remaining cilantro and stir. Add lime juice, salt, pepper if desired.
- Serve immediately.
This is a great recipe! I didn't have scallops when I made it so I just added extra fish. And this stew is great served over a bowl of rice.
A very tasty dish - I didn't have cilantro, so I used parsley and some fresh lime zest. Served over rice - turning it into a Brazilian gumbo.