1/3 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
7 cloves minced garlic, divided
1 pound firm, white fish fillets cut into large chunks
1 1/2 pound peeled large shrimp
2 tablespoons olive oil
2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
1/4 cup minced green onions
1 bay leaf
1 can diced Ro-tel tomatoes with green chiles (10 ounce size)
1 can diced tomatoes (10 ounce size)
1/2 cup minced cilantro, more to sprinkle in bowls before serving
2 bottles clam juice
OR
16 ounces fish stock
1 can fat-free chicken broth (14.5 ounce size)
1 cup light coconut milk
1/4 teaspoon ground red pepper
chopped cilantro, for garnish
Combine lime juice, salt, black pepper, 2 cloves of minced garlic, fish fillets and shrimp in a large bowl and mix. Allow to marinate in refrigerator for 30 minutes.
Heat oil in Dutch oven over medium heat. Add onion, bell pepper, green onions, 5 cloves of minced garlic and bay leaf. Cook, stirring occasionally, until soft but not brown.
Increase heat to medium-high and add cans of tomatoes with juice, 1/2 cup minced cilantro, clam juice or fish stock and broth. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Cool slightly.
Puree half of the mixture in blender until smooth and return to pan. Add coconut milk and red pepper to pan.
Bring to a boil over medium-high heat and boil for about 3 minutes. Add fish mixture and cook until fish is done (about 3 minutes).
Serve in bowls and sprinkle with cilantro.
If you prefer a less spicy stew, use a second can of diced plain tomatoes in place of the Ro-tel tomatoes with chilies. Any combination of fish is great. I often add scallops.
DangerousCook
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reviews & comments
April 28, 2012
This was a "let's see what I have on hand" meal choice. I actually had all the ingredients so thrilled to find such a good sounding recipe. It really turned out great! Good, complex flavor combinations. Nothing boring about it!