Fish and Shrimp Stew

From Recidemia
Jump to: navigation, search

Description[edit]

Ingredients[edit]

Procedures[edit]

  • Peel onions and garlic.
  • In a 5- to 6-quart nonstick pan over high heat, stir onions, garlic, oil, jalapenos, and ginger often until onions are limp, about 10 minutes.
  • Stir in broth, tomato sauce, stewed tomatoes (including juices; break tomatoes into chunks with a spoon), coconut, and Peanut butter.
  • When mixture is simmering, stir in Shrimp. Cover and cook over medium-low heat 4 minutes. Meanwhile, rinse fish and cut into 1-inch chunks.
  • Stir fish into sauce, cover pan, and cook until fish and Shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes.
  • Stir in chopped cilantro and add salt and pepper to taste.
  • Ladle into soup bowls.
  • Garnish with cilantro sprigs.

Other Links[edit]

See also[edit]