Elizabeth's Brazilian Seafood Stew

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Toss together shrimp, scallops, fish ,garlic, lemon juice, 1/2 tsp salt.
  • and black pepper. Cover and refrigerate 20 minutes.
  • In blender puree canned tomatoes with juices, 1/2 of cilantro, onions, jalapeno and 1/4 c lime juice. Set aside.
  • In a heavy dutch oven, heat oil.Add red and green pepper and red pepper flakes. Saute mixture until softened about 8 minutes.
  • Add remaining cilantro, ginger, cayenne, 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. Add tomato paste, stir. Increase heat to medium and add coconut milk. Heat until boiling.
  • Add seafood mixture, with juices to pot and bring to a boil. Cook 5 minutes.
  • Stir in remaining cilantro and stir. Add more lime juice, salt, pepper if desired.
  • Serve immediately. May serve over rice. This recipes ingredients blend well over night, refrigerated and is even better flavor next day!
Advertisement