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Brazilian Seafood Stew

3/4 lb Fish fillets; (cod, striped bass, snapper) cut in bite-size pieces
1 lb Medium shrimp; shelled and deveined
1/4 c Lime juice; divided
1/2 ts TABASCO brand Pepper Sauce
1 ts Salt; divided
2 tb Olive oil
1 c Chopped onion
1 c Chopped green bell pepper
2 lg Garlic cloves; minced
4 c Canned peeled whole tomatoes; undrained
3/4 c Coconut milk*
1 c Chopped green onion
1 c Chopped fresh cilantro
Hot cooked rice


In shallow non-aluminum bowl, combine fish, shrimp, 2 tablespoons lime juice, 1/4 teaspoon TABASCO® Pepper Sauce and l/2 teaspoon salt; toss to mix. Cover and marinate in refrigerator 30 minutes. In large skillet, over medium-high heat, heat oil; saut‚ onion, green pepper and garlic until tender. Break up tomatoes; add to skillet. Add coconut milk, remaining 2 tablespoons lime juice, l teaspoon TABASCO® Pepper Sauce and l/2 tseaspoon salt. Mix well. Bring to a boil, reduce heat and simmer 2 to 3 minutes. Add marinated fish and simmer l0 minutes or until seafood is cooked through. Add shrimp and simmer an additional 5 minutes. Just before serving, stir in green onion and cilantro. Serve over rice. Makes 10 servings. * Coconut milk can be purchased in specialty stores or combine 1 cup shredded fresh coconut or packaged sweetened flaked coconut and 1 cup warm water in blender or food processor. Process 40 seconds. Strain the mixture through a fine sieve in heavy cheese cloth, squeezing to remove all liquid from the coconut.


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