Elizabeth's Brazilian Seafood Stew

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb shrimp, peeled
• 1/4 lb bay scallop
• 6 ounces fish fillets, 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
• 3/4 cup onion
• 1/2 cup red bell pepper
• 2 tablespoons olive oil
• 1/4 cup cilantro, chopped
• 2 teaspoons fresh gingerroot
• 1/4 teaspoon ground red pepper or 1/4 teaspoon cayenne
• 1/2 teaspoon crushed red pepper flakes
• 1 cup unsweetened coconut milk

Recipe

• 1 toss together shrimp, scallops, fish, lemon juice, 1/2 tsp salt.
• 2 and black pepper. cover and refrigerate 20 minutes.
• 3 in blender puree canned tomatoes with juices. set aside.
• 4 in a heavy dutch oven, heat oil. add red pepper flakes, onion,
• 5 and red bell pepper. saute mixture until softened about 10 minutes.
• 6 add half of cilantro, ginger, ground red pepper, and remaining salt and cook, stirring for about 1 minute.
• 7 add puree tomatoes and bring to boil. cook low for 15 minutes until sauce thickens. increase heat to medium and add coconut milk. heat until boiling.
• 8 add seafood mixture to pot and bring to a boil. cook 5 minutes.
• 9 stir in remaining cilantro and stir. add lime juice, salt, pepper if desired.
• 10 serve immediately.