Carribean Seafood Stew

By SushiChick

My mother, who is not from the islands, passed along this recipe which is delicious, nutritious and takes you to the Bahamas in a single bite.

Ingredients

• 2 Tbsp. olive oil
• 2 Tbsp. lime juice
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 lb skinless orange roughy or red snapper fillets, cut into 1” cubes
• 1 cup chopped onion
• 1 cup chopped green sweet pepper (you can also use orange or red)
• 6 cloves garlic, minced (1 Tbsp.)
• 1 jalapeno pepper, seeded & finely chopped
• 1 – (14 oz) can diced tomatoes
• 1/2 cup unsweetened coconut milk
• 8 oz. peeled and deveined uncooked medium shrimp
• 1/2 cup snipped cilantro

Details

Servings 2
Preparation time 5mins
Cooking time 19mins
Adapted from bhg.com

Preparation

Step 1

In a medium bowl stir together 1 Tbsp. of the olive oil, lime juice, salt and pepper. Add fish cubes; toss to coat. Set aside.

In a 3 quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish mixture and ½ cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turns opaque, stirring occasionally. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.

You can serve this recipe over rice. We threw some green cauliflower in to make it heartier.