Caribbean Seafood Stew
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 lb skinless orange roughy (or red snapper fillets, cut into 1-inch cubes)
- 1 cup chopped onion
- 1 cup chopped green sweet pepper
- 6 garlic cloves, minced (1 Tbs)
- 1 jalapeno pepper, seeded and finely chopped
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄2 cup unsweetened coconut milk
- 8 ounces peeled and deveined uncooked medium shrimp
- 1⁄2 cup snipped cilantro
- 2 cups hot cooked rice
- 2 tablespoons snipped fresh cilantro
- bottled hot pepper sauce (optional)
directions
- In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt and pepper. Add fish cubes; toss to coat. Set aside.
- In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic and jalapeno. Cook and stir 4 minutes until onion is tender but not brown.
- Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
- Stir in shrimp, fish mixture and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer uncovered for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally.
- Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.