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.

No additional tips available.

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

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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.

Elizabeth'S Brazilian Seafood Stew

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