Caribbean Seafood Stew
CATEGORIES
INGREDIENTS
  • Servings: 4-6
  • 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
  1. Directions
  2. 1. 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.
  3. 2. 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.