“There are several variations on this dish. Here is another. (no coconut milk in this one) Can be served over cooked white rice.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the fillets into bite-size pieces. Cut the shrimp in half lengthwise. Set aside.
  2. In a Dutch oven or heavy soup pot, heat oil over medium-high heat and saute chopped onion for a few minutes, until it starts to soften. Add garlic and saute 1 minute.
  3. Add the tomatoes, cilantro, jalapeno, bell peppers, lime juice, paprika, salt and pepper and fish stock. Bring to a boil. Lower heat and simmer 10 minutes.
  4. Add fish. Simmer for about 5 minutes, or until fish is almost cooked through. Add Shrimp and simmer until shrimp turns pink.
  5. Serve immediately. (if serving with rice, spoon some hot rice into a bowl and ladle stew over it.).

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