Caribbean Seafood Stew

Shrimp and fish fillets cooked in a spicy coconut sauce make for a complete meal. Add some rolls if you like.


Caribbean Seafood Stew


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Servings: 4 to 6 servings
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Ingredients
 
savings in
 
  • 2  tablespoons  olive oilOn Sale
  • 1  tablespoon  lime juiceOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/8  teaspoon  pepperOn Sale
  • 1  pound  skinless orange roughy or red snapper fillets, cut into 1-inch cubesOn Sale
  • 1  cup  chopped onionOn Sale
  • 1  cup  chopped green sweet pepperOn Sale
  • 6  cloves  garlic, minced (1 tablespoon)On Sale
  • 1    jalapeno pepper, seeded and finely choppedOn Sale
  • 1  14-1/2-ounce can  diced tomatoesOn Sale
  • 1/2  cup  unsweetened coconut milkOn Sale
  • 8  ounces  peeled and deveined uncooked medium shrimpOn Sale
  • 1/2  cup  snipped cilantroOn Sale
  • 2  cups  hot cooked riceOn Sale
  • 2  tablespoons  snipped fresh cilantroOn Sale
  •     Bottled hot pepper sauce (optional)On Sale

Directions
1.
In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.
2.
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 1/2 cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired. Makes 4 to 6 servings.

Nutrition information
Calories 414, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 147 mg, Sodium 576 mg, Carbohydrate 35 g, Fiber 2 g, Protein 35 g. Daily Values: Vitamin C 74%, Calcium 7%, Iron 26%. Percent Daily Values are based on a 2,000 calorie diet
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