Flavorful Seafood Stew With Coconut Milk
 
Prep time
Cook time
Total time
 
A healthier version of Brazilian moqueca. Tangy, vibrant. mouth-watering flavorful seafood stew with coconut milk.
Author:
Recipe type: Entree
Cuisine: Brazilian
Serves: 3-4
Ingredients
  • 1.5 lb Cod, cut into 2 inch cubes (Other white fish such as Sea Bass, Halibut, Snapper, Tilapia are good substitutes)
  • 1 lb shrimp, shelled and deveined
  • 2 table spoons lime juice, plus more for seasoning
  • 5-6 garlic cloves, minced
  • 3 tablespoons ginger, finely minced
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons oil
  • 1 large onion, sliced
  • 1 medium red bell pepper, chopped (or sliced)
  • 1 medium yellow bell pepper, chopped (or sliced)
  • 1 medium orange bell pepper, chopped (or sliced)
  • 2 large tomatoes, seeded and chopped
  • Salt, according to taste
  • 1 can coconut milk (13.5 oz/450ml)
  • 1.5 cup fish stock
  • 1 teaspoon red chili flakes (optional)
  • ⅓ cup cilantro, chopped
Instructions
  1. In a large bowl season the seafood with salt, black pepper, lime juice, ginger and half the garlic. Let marinade in the refrigerator for about 30 minutes while you gather and chop the other ingredients.
  2. In a large pan, heat oil over medium heat.
  3. Add the onions, remaining garlic and bell pepper. Stir frequently until softened about 3-4 minutes.
  4. Add half the tomatoes and the seafood and cook about one minute.
  5. Pour coconut milk, stock, chili flakes and simmer over low-medium heat, covered until seafood is cooked. About 8-10 minutes. Season with salt.
  6. Add remaining tomatoes. Cook for a minute.
  7. Garnish with lemon juice and cilantro.
Notes
You may serve the stew with white rice or crusty bread.
If you make fish stock at home, boil few cloves and cinnamon and let it simmer a while to fill your house with a festive aroma instead of fishy odor.
Recipe by WithASpin at https://withaspin.com/2014/02/23/seafood-stew-with-coconut-milk/