Recipes
Return to previous pageSouth American Seafood Stew
(1 rating)
This flavorful seafood stew is extremely versatile. You can use any type of mild white fish (like halibut, cod, lingcod, sole) and serve it with your choice of either brown or white rice.
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
Ingredients
- 1 1/4 cups long-grain white rice
- 2 1/2 cups water
- 1/4 teaspoon kosher salt or sea salt, plus addtional to taste
- 1 pound cod, cut into 1-inch pieces
- 2 tablespoons lime juice, divided
- cooking spray
- 1 1/2 cups chopped white onion
- 1 1/2 cups chopped red or green bell peppers
- 2 garlic cloves, minced
- large pinch red pepper flakes
- 15 ounces canned diced tomatoes
- 1 cup canned coconut milk
- 1/2 cup reduced-sodium chicken broth
- 1 pound medium shrimp, shelled and deveined
- 2 scallions, thinly sliced
- 1/4 cup chopped cilantro
Instructions
- Combine the rice, water and 1/4 teaspoon salt in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, cover and cook until water is absorbed and rice is cooked, about 25 minutes.
- Meanwhile, sprinkle the fish with 1 tablespoon of the lime juice and set aside.
- Spray a large (4-5 quart) saucepan with the cooking spray and warm over medium high heat. Add the onion, peppers, garlic and red pepper flakes and cook until vegetables are softened, about 5 minutes, stirring occasionally. Add the tomatoes, coconut milk, and broth and bring to a simmer. Stir in the fish and shrimp and cook 2 minutes. Stir in the scallions, cilantro and remaining lime juice. Taste for salt and simmer just until fish is cooked through, about 2 minutes longer. Serve with the rice, (1 1/2 cups stew with 1/2 cup rice per serving.)
Tips
- Serve this stew with a K0 salad dressed with our Lime Vinaigrette.
Client Comments
- Terry Brashem
- 3/16/2008
- Excellent... I love coconut milk!!!
