Brazilian Seafood Stew Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Olive oil1 Teaspoon
 Onion1 Large, diced
 Bell pepper To Taste, seeded and diced
 Canned diced tomatoes14 1⁄2 Ounce (1 Can)
 Canned vegetable broth14 Ounce (1 Can)
 Garlic2 Clove (10 gm), finely chopped
 Chopped fresh cilantro1⁄2 Cup (8 tbs)
 Light coconut milk1 Cup (16 tbs) (Reduced Fat)
 Tilapia fillets3⁄4 Pound, cut into 1 inch pieces
 Large shrimp1⁄2 Pound, peeled and deveined
 Salt1⁄4 Teaspoon
 Lime wedges4

Nutrition Facts

Serving size: Complete recipe

Calories 1199 Calories from Fat 420

% Daily Value*

Total Fat 46 g70.3%

Saturated Fat 19.8 g99%

Trans Fat 0 g

Cholesterol 464.7 mg

Sodium 2409.8 mg100.4%

Total Carbohydrates 86 g28.8%

Dietary Fiber 17.1 g68.3%

Sugars 14 g

Protein 120 g240.1%

Vitamin A 96.5% Vitamin C 144.1%

Calcium 37.2% Iron 68%

*Based on a 2000 Calorie diet

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.
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