Recipe

Elizabeth's Brazilian Seafood Stew Recipe

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Ingredients

1/2 c red bell peppers .
3/4 c white onions .
1/2 tsp crushed red pepper flakes .
1/4 tsp ground red pepper or cayenne .
2 garlic cloves, minced .
1 1/2 tsps salt .
1/4 c cilantro, sliced .
6 oz white fish fillets, fillet- cut into pieces .
1/4 lb bay scallops .
2 tbsps olive oil .
1 c unsweetened coconut milk .
1/4 c lemon juice .
1 lb shrimp, peeled .
1/2 tsp black pepper .
2 tsps fresh gingerroot .
2 c tomatoes, with juice

Directions

Step #1 Toss together shrimp, fish, scallops, lemon juice, 1/2 tsp salt.
Step #2 & black pepper.
Step #3 Cover up & refridgerate 20mins.
Step #4 In mixer puree canned tomatoes with juices.
Step #5 Set aside.
Step #6 In a heavy dutch oven, heat oil.
Step #7 Add red pepper flakes, onion,.
Step #8 & red bell pepper.
Step #9 Saute mixture until softened about 10mins.
Step #10 Add half of cilantro, ginger, ground red pepper, & remaining salt.
Step #11 & cook, stirring for about 1min.
Step #12 Add puree tomatoes & bring to boil.
Step #13 Cook low for 15mins until.
Step #14 sauce thickens.
Step #15 Increase heat to medium & add coconut milk.
Step #16 Heat.
Step #17 until boiling.
Step #18 Add seafood mixture to pot & bring to a boil.
Step #19 Cook 5 mins.
Step #20 Stir in remaining clinatro & stir.
Step #21 Add lime juice, salt, pepper if desired.
Step #22 Serve as soon as possible.
Enjoy the Elizabeth's Brazilian Seafood Stew recipe

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