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Brazilian Seafood Stew

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  Olive oil 1 Teaspoon
  Onion 1 Large, diced
  Bell pepper To Taste, seeded and diced
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can)
  Canned vegetable broth 14 Ounce (1 Can)
  Garlic 2 Clove (10 gm), finely chopped
  Chopped fresh cilantro 1⁄2 Cup (8 tbs)
  Light coconut milk 1 Cup (16 tbs) (Reduced Fat)
  Tilapia fillets 3⁄4 Pound, cut into 1 inch pieces
  Large shrimp 1⁄2 Pound, peeled and deveined
  Salt 1⁄4 Teaspoon
  Lime wedges 4

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.

Recipe Summary

Main Dish

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Brazilian Seafood Stew Recipe