Ellie says, "The ingredients are nothing unusual, but pulled together in this remarkably flavorful and stunning stew they take on an entirely new and exciting life. ... It is one of those meals that have a tremendous impressive-to-effort ratio, meaning it will wow whomever you serve it to, but you can easily pull it together in less than thirty minutes, start to finish."
Brazilian-Style Seafood Stew
From Whole in One by Ellie Krieger
(Makes 4 Servings)
1 1/2 lbs white fish fillets like halibut, tilapia, mahimahi, or cod, cut into 2-inch pieces
8 oz large shrimp (16-20 count per lb), shelled & cleaned
3 Tbsp freshly-squeezed lime juice
3 Tbsp olive oil, divided
4 garlic cloves, minced, divided
3/4 tsp salt, divided
1/4 freshly ground black pepper
1 medium-sized onion, diced
1 medium-size red pepper, seeded & thinly sliced
1 medium-size yellow pepper, seeded & thinly sliced
(I added 2 small fennel bulbs, chopped)
2 tsp sweet paprika
1/2 tsp crushed red pepper flakes, plus more to taste (I used Aleppo pepper)
1 cup fresh tomatoes
2 scallions, thinly sliced
1 cup light coconut milk (I used the entire can)
1/2 cup seafood or fish stock, or water (I used clam juice)
1/4 cup fresh cilantro leaves
Place the fish and shrimp in a medium-size bowl and toss with the lime juice, 1 tablespoon of the olive oil, half of the garlic, 1/4 teaspoon of the salt, and the black pepper. Allow to marinate as you prepare the remaining ingredients.
Heat the remaining 2 tablespoons of oil in a large pot over medium heat. Add the onion and the bell peppers and cook until they have softened, about 5 minutes. Add the remaining garlic, the paprika, and the red pepper flakes, and cook, stirring, for 30 seconds. Then, stir in the tomatoes and the scallions and the remaining 1/2 teaspoon of salt.
Nestle the fish into the vegetable mixture, then pour the coconut milk and stock over it. Bring to a simmer, then lower the heat to medium-low and simmer, covered, until the shrimp is cooked through and the fish flakes easily with a fork, about 6 minutes. Stir in the cilantro and add more red pepper flakes, if desired.
The stew will keep in an airtight container in the refrigerator for up to 2 days.
Nutritional Info: Serving Size: 1 3/4 cups. Per Serving: Calories 390, Total Fat 16 g (Sat Fat 4.5 g, Mono Fat 8 g, Poly Fat 2 g); Protein 45 g, Carb 16 g, Fiber 3 g, Cholesterol 175 g, Sodium 670 mg, Total Sugar 6 g (Added Sugar 0 g).
Notes/Results: A tasty stew--the blend of coconut milk, lime juice, paprika and pepper is very good and the stew is satisfying without being heavy. My cod broke up a bit after marinating but the flavor was there. I though the fennel was an excellent addition--I love it with fish. I also like the Aleppo pepper I added as I'm not a fan of too much crushed red pepper flakes as I think they can be harsh. I served my stew with a package lime-coconut rice mix but any rice or some bread would make this a nice light meal. I would happily make it again.
Linking up this fresh and healthy dish to welcome 2020 in at I Heart Cooking Clubs: Dishes For a New Decade theme this week.
It's quiet in the Souper Sundays kitchen this week but please consider joining in next week!
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
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