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Seafood Stew with Tomatoes & Coconut Milk
You can vary the seafood in the stew according to what’s available. Clams (fresh, not canned) can be substituted for the shrimp or the shrimp omitted. Just aim for about 1 pound of seafood. If you want to to call this Brazilian, you’d add 1 T of palm oil – dendê – to the mixture; it gives a lovely red color and delicious flavor.
- 4 T olive oil, divided
- 2 T lime juice
- 1 tsp kosher salt
- 1/2 lb white fish (I use cod), cut into 1″ pieces
- 1/2 lb shelled and deveined shrimp
- 1 small onion, diced
- 1 large red bell pepper, diced (or a mixture of green and red bell peppers)
- 3 cloves of garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp sweet paprika
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1 15 oz can diced tomatoes
- 3/4 c coconut milk
- 1/2 c cilantro, chopped, divided
- green onions, thinly sliced, for garnish (optional)
Whisk 2 T of the olive oil with the lime juice and salt. Add the cut up fish and shrimp, mix well, and allow to sit for no longer than 15 minutes.
Heat the remaining 2 T of oil in a large pot over medium heat. Add the onion, bell pepper, garlic, pepper flakes, paprika, coriander and cumin and saute until the onion is soft. Add the tomatoes and coconut milk and 1/2 the cilantro, bring to a simmer, then add the seafood mixture, stir, and cook until the shrimp are cooked through – about 5 minutes. Season with additional salt, if needed. Sprinkle the remaining cilantro over the top.
Serve over rice.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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