White fish, shrimp, bell peppers and tomatoes swimming in a broth of coconut milk and seasoned with lively island spices and finished with lime makes for a delicious seafood stew. A lively change in our traditional stew recipes.
As I mentioned in an earlier post, I have an arsenal of soup recipes. Some are extravaganzas to prepare, and others easy enough to prepare after work on a week night. This is one of those. I’ve had this recipe for years. I love the flavors and I don’t know how I ever lived without the combination of coconut milk, cilantro and lime. This all went so fast that I didn’t get many pictures. Enjoy!
- ½ pound fresh or frozen cod fillet
- 12 medium shrimp, deveined, peeled, tails removed
- 2 T. olive oil
- 1 T. fresh lime juice
- salt and pepper to taste
- ½ sweet onion, chopped
- ½ green bell pepper, chopped
- 3 cloves garlic, chopped
- 1 to ½ jalapeno, seeded and finely chopped
- 1 14 oz. can chopped tomatoes, undrained
- ¾ cup unsweetened coconut milk
- 2 T. Thai basil, chopped
- ¼ cup cilantro, chopped
- Your favorite bottled hot sauce
- Hot rice for serving
- Rinse cod, pat dry and cut into 1 inch cubes.
- In a bowl combine 1 T. olive oil, lime juice, salt and pepper. Add fish and toss to coat. Set aside.
- In a pan heat remaining oil to medium high and add onions, pepper, garlic, and jalapeno. Cook for 4 minutes stirring occasionally until onion is tender. Stir in the can of tomatoes and the coconut milk. Bring to a boil, reduce heat immediately and simmer uncovered 10 minutes. Stir occasionally.
- Stir in shrimp along with fish mixture, Thai basil, and ½ of the cilantro. Simmer uncovered 5 minutes or until fish flakes and shrimp are pink.
- Serve with hot rice. Sprinkle with the remaining cilantro and sprinkle on some hot sauce if you’d like.
I’m linking this post to Deb in Hawaii’s blog: http://kahakaikitchen.blogspot.com for her Sunday event called Souper Sunday. Click on the link to find out more about her website and the Souper Sunday series.
Seafood Stew…It’s Whats for Dinner.