Caribbean Seafood Stew
Recipe from
Better Homes and Gardens
Shrimp and fish fillets cooked in a spicy coconut sauce make for a complete meal. Add some rolls if you like.

Ingredients
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2 tablespoonsolive oilsee savings

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1 tablespoonlime juicesee savings

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1/4 teaspoonsaltsee savings

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1/8 teaspoonpeppersee savings

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1 poundskinless orange roughy or red snapper fillets, cut into 1-inch cubessee savings

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1 cupchopped onionsee savings

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1 cupchopped green sweet peppersee savings

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6 clovesgarlic, minced (1 tablespoon)see savings

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1jalapeno pepper, seeded and finely choppedsee savings

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1 14-1/2-ounce candiced tomatoessee savings

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1/2 cupunsweetened coconut milksee savings

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8 ouncespeeled and deveined uncooked medium shrimpsee savings

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1/2 cupsnipped cilantrosee savings

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2 cupshot cooked ricesee savings

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2 tablespoonssnipped fresh cilantrosee savings

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Bottled hot pepper sauce (optional)see savings

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
Per serving: 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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