Recipe - Brazilian Seafood Stew

Three fourths pound Fish fillets; (cod, striped
bass, snapper) cut in
bitesize pieces
1 pound Medium shrimp; shelled and
deveined
One fourth cup Lime juice; divided
One half teaspoon TABASCO brand Pepper Sauce
1 teaspoon Salt; divided
2 tablespoon Olive oil
1 cup Chopped onion
1 cup Chopped green bell pepper
2 lg Garlic cloves; minced
4 cup Canned peeled whole
tomatoes; undrained
Three fourths cup Coconut milk*
1 cup Chopped green onion
1 cup Chopped fresh cilantro
Hot cooked rice

In shallow nonaluminum bowl, combine fish, shrimp, 2 tablespoons lime
juice, l/4 teaspoon TABASCO® Pepper Sauce and l/2 teaspoon salt; toss to
mix. Cover and marinate in refrigerator 30 minutes. In large skillet, over
mediumhigh heat, heat oil; saut‚ onion, green pepper and garlic until
tender. Break up tomatoes; add to skillet. Add coconut milk, remaining 2
tablespoons lime juice, l teaspoon TABASCO® Pepper Sauce and l/2 tseaspoon
salt. Mix well. Bring to a boil, reduce heat and simmer 2 to 3 minutes. Add
marinated fish and simmer l0 minutes or until seafood is cooked through.
Add shrimp and simmer an additional 5 minutes. Just before serving, stir in
green onion and cilantro. Serve over rice. Makes 10 servings. * Coconut
milk can be purchased in specialty stores or combine l cup shredded fresh
coconut or packaged sweetened flaked coconut and l cup warm water in
blender or food processor. Process 40 seconds. Strain the mixture through a
fine sieve in heavy cheese cloth, squeezing to remove all liquid from the
coconut.

From the Tabasco Website, formatted by ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on May 8, 1998