Постинг
01.04.2011 10:12 -
Caribbean Seafood Stew
ingredients
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound skinless orange roughy or red snapper fillets, cut into 1-inch cubes
- 1 cup chopped onion
- 1 cup chopped green sweet pepper
- 6 cloves garlic, minced (1 tablespoon)
- 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. Makes 4 to 6 servings.
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