My brother and I recently had the opportunity to cook together, which doesn’t happen often.  Cooking is a hobby for him and he’s become quite gourmet (I’ve known him to make his own pasta from scratch).  He’s also got celiac disease (zero gluten) which he discovered after many years of painful stomach issues.

We scavenged through my parents refrigerator and mulled over the possibilities given the ingredients we had on hand.  Fish stew seemed like a good option, so we found this recipe on Epicurious and modified it a bit ~ we used cod and added some scallops in lieu of shrimp.  As it happens, my brother travels to Brazil quite a bit for work and while he really liked the soup, it didn’t strike him as tasting particularly Brazilian….go figure 🙂

If I made it again, I might even add some extra veggies to it.  This was easy to make and quite delicious on a cold night on Cape Cod!  Let me know in the comments if you make it & what you think!

Brazilian Seafood Stew

Brazilian Seafood Stew

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 1/2 pounds white fish fillets (such as red snapper or orange roughy), cut into 1-inch pieces
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped green bell peppers
  • 2 garlic cloves, chopped
  • 3/4 teaspoon dried crushed red pepper
  • 2 cups chopped tomatoes
  • 3/4 cup canned unsweetened coconut milk
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped green onions
  • 1 1/4 pounds uncooked medium shrimp, peeled, deveined

Instructions

  1. Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
  2. Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.
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