Caribbean Style Seafood Stew

CARIBBEAN SEAFOOD STEW

Steps:

• In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt and pepper. Add fish cubes; toss to coat. Set aside.
• In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic and jalapeno. Cook and stir 4 minutes until onion is tender but not brown.
• Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
• Stir in shrimp, fish mixture and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer uncovered for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally.
• Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.

CARIBBEAN-STYLE SEAFOOD STEW

Steps:

• 1 In a large Dutch oven or a large, deep skillet over medium heat, heat the oil until shimmering
• 2 Add the onion, bell pepper, celery
• 3 Scotch bonnet or habanero and cook, stirring occasionally, until the vegetables have softened somewhat but have not browned, 4 to 5 minutes
• 4 Stir in the garlic, thyme, salt and pepper and cook for 30 seconds more
• 5 Add the tomatoes, seafood stock or water and the lime juice, and bring to a boil
• 6 Reduce the heat to medium-low, cover, and simmer until the sauce thickens a bit and the flavors are melded, about 10 minutes
• 7 (If not planning to eat right away, you can let the stew cool completely, then cover and refrigerate until needed
• 8 )
• 9 Gently stir in the fish and shrimp, raise the heat to medium, cover and cook, stirring gently occasionally, until the seafood is just cooked through, 5 to 7 minutes
• 10 Taste, and season with additional salt and lime juice, if desired
• 11 Divide the stew among bowls, garnish with cilantro, and serve with rice, if desired