Elizabeth'S Brazilian Seafood Stew Recipe

Name: Elizabeth'S Brazilian Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and veined; 1/4 lb bay scallop; 6 ounces white fish fillets, such as cod fillet- cut into pieces; 2 garlic cloves, minced; 1/4 cup lemon juice; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 2 cups tomatoes, with juice or 28 oz.can diced tomatoes; 3/4 cup white onion; 2 -3 limes, to make 1/4 c juice plus; 1/2 cup red pepper, diced; 1/2 cup green pepper, diced; 1 jalapeno, seeded, diced; 2 tablespoons olive oil; 1 (6 ounce) can tomato paste; 1/2 cup cilantro, chopped, divided; 2 teaspoons fresh gingerroot; 1/2 teaspoon crushed red pepper flakes (to taste); 1/4 teaspoon ground cayenne pepper; 13 1/2 ounces unsweetened coconut milk

Servings: persons

1 lb shrimp, peeled and veined
1/4 lb bay scallop
6 ounces white fish fillets, such as cod fillet- cut into pieces
2 garlic cloves, minced
1/4 cup lemon juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups tomatoes, with juice or 28 oz.can diced tomatoes
3/4 cup white onion
2 -3 limes, to make 1/4 c juice plus
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1 jalapeno, seeded, diced
2 tablespoons olive oil
1 (6 ounce) can tomato paste
1/2 cup cilantro, chopped, divided
2 teaspoons fresh gingerroot
1/2 teaspoon crushed red pepper flakes (to taste)
1/4 teaspoon ground cayenne pepper
13 1/2 ounces unsweetened coconut milk

1
Toss together shrimp, scallops, fish ,garlic, lemon juice, 1/2 tsp salt.
2
and black pepper. Cover and refrigerate 20 minutes.
3
In blender puree canned tomatoes with juices, 1/2 of cilantro, onions, jalapeno and 1/4 c lime juice. Set aside.
4
In a heavy dutch oven, heat oil.Add red and green pepper and red pepper flakes. Saute mixture until softened about 8 minutes.
5
Add remaining cilantro, ginger, cayenne, and remaining salt and cook, stirring for about 1 minute.
6
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.
7
Add seafood mixture, with juices to pot and bring to a boil. Cook 5 minutes.
8
Stir in remaining cilantro and stir. Add more lime juice, salt, pepper if desired.
9
Serve immediately. May serve over rice. This recipes ingredients blend well over night, refrigerated and is even better flavor next day!

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb shrimp, peeled and veined, 1/4 lb bay scallop, 6 ounces white fish fillets, such as cod fillet- cut into pieces, 2 garlic cloves, minced, and more.

Yes, Elizabeth'S Brazilian Seafood Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Elizabeth'S Brazilian Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions