Seafood Stew
Ingredients
- 4 tbsp olive oil
- 2 limes, juiced
- 1 1/2 lbs white fish filets cut into 1 inch pieces (tilapia, red snapper, orange roughy, etc.)
- 1 medium onion, chopped
- 2 poblano peppers, chopped
- 5 cloves garlic, minced
- 1/2 tsp crushed red pepper flake
- 2 c chopped tomatoes
- 1/2 c coconut cream
- 1/4 c water
- 1/2 c fresh cilantro, chopped
- 1/2 c green onions, chopped
- 1 1/4 lbs raw medium shrimp, peeled and deveined
Method
Whisk half the oil and all the lime juice together in a large bowl. Add the fish and shrimp to the marinade. Sprinkle with salt and pepper and stir to coat. Let sit for at least 15 minutes.
Whisk together the coconut cream and the water. Set aside.
While the seafood is marinading, heat the rest of the oil in a large pot over medium heat.
Once the oil is to temp (it will ripple slightly), add the onion and poblano and a pinch of salt. Stir occasionally and cook until onion becomes slightly translucent.
Add the garlic and red pepper flake, and cook another 30 seconds, until garlic is fragrant. Do not burn the garlic.
Mix in the tomatoes, coconut cream mixture, half the cilantor, and half the green onions. Add the shrimp and fish, along with the marinade. Raise the temperature to high until a simmer is achieved, then drop the temperature to maintain the simmer.
Cover and let simmer until the shrimp and fish are just opaque in the center, about 5 minutes. Season with salt and pepper to taste.
Serve in a bowl with a good bread for dipping. Top with remaining cilantro and garlic.
Notes
A friend of mine found a similar recipe on his computer as he was cleaning things up and we thought we would give it a try. We adapted it to what we liked (lots of garlic, poblanos vs. green peppers, etc.) and it turned out to be a great dish for a chilly early spring evening. The original called for coconut milk, but a misreading of a label led to the coconut cream mixture, which turned out fantastic in my opinion.