Brazilian Seafood Stew Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| Onion | 1 Large, diced | |
| 1 bell pepper, seeded and diced | ||
| Tomatoes | 1 Can (10oz), diced | |
| Vegetable broth | 1 Can (10oz) | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Cilantro | 1/2 Cup (16 tbs), chopped | |
| Coconut milk | 1 Cup (16 tbs) | |
| 3/4 pound tilapia fillets, cut into 1-inch pieces | ||
| 1/2 pound large shrimp, peeled and deviened | ||
| Salt | 1/4 Teaspoon | |
| Lime wedges | ||
Directions
Heat the oil in a large saucepan or Dutch oven over medium heat.
Add the onion and bell pepper and cook, stirring occasionally, until softened, about 6 minutes.
Add the tomatoes, broth, garlic, and 1/4 cup of the cilantro; bring to a boil.
Reduce the heat and simmer, uncovered, until slightly thickened, about 10 minutes.
Ladle about half of the mixture (2 cups) into a blender or food processor and let cool about 5 minutes.
Blend until smooth and return to the pan.
Stir in the coconut milk and bring to a simmer.
Add the tilapia and shrimp; cook until just opaque in the center, about 5 minutes.
Stir in the salt and the remaining 1/4 cup cilantro.
Add the onion and bell pepper and cook, stirring occasionally, until softened, about 6 minutes.
Add the tomatoes, broth, garlic, and 1/4 cup of the cilantro; bring to a boil.
Reduce the heat and simmer, uncovered, until slightly thickened, about 10 minutes.
Ladle about half of the mixture (2 cups) into a blender or food processor and let cool about 5 minutes.
Blend until smooth and return to the pan.
Stir in the coconut milk and bring to a simmer.
Add the tilapia and shrimp; cook until just opaque in the center, about 5 minutes.
Stir in the salt and the remaining 1/4 cup cilantro.
Chef
