“From Better Homes & Gardens' Jan 2000 issue. This was a $400 winner for the Prize Tested Recipes. A wonderful stew that is served over cooked rice.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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.
  3. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
  4. 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.
  5. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.

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