RCI-SF.005.0020.001
Fish and Shrimp Stew
right|Fish and Shrimp Stew
Prep40 min
Cook35 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- x onions - (6 oz ea)2 unit
- 3 unit
- 1 tsp
- tbl minced fresh jalapeno chilies - (to 7)5 unit
- tbl minced fresh ginger3 unit
- fat-skimmed chicken broth4 cup
- tomato sauce - (15 oz ea)2 can
- stewed tomatoes - (14 1/2 oz)1 can
- 1/4 cup
- tbl chunky Peanut butter3 unit
- lb frozen deveined peeled Shrimp - (41/50 ct)2 unit
- lb boned skinned firm white-flesh fish1 unit
- (such as Halibut)1 unit
- 1/2 cup
- 1 unit
- 1 unit
- cilantro sprigs rinsed1 unit
Method
1
Peel and quarter the onions, mince the garlic cloves, and prepare the jalapeno chilies and ginger according to the ingredient list.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
2 minutes
3
Add the quartered onions and minced garlic to the heated oil, stirring frequently until the onions become translucent, about 5 minutes.
5 minutes
4
Stir in the minced jalapeno chilies and ginger, cooking for 1 minute until fragrant.
1 minutes
5
Pour in the chicken broth, tomato sauce, and stewed tomatoes, bringing the mixture to a simmer.
3 minutes
6
Add the sweetened shredded coconut and peanut butter, stirring well until the peanut butter dissolves completely into the broth.
2 minutes
7
Cut the firm white-flesh fish into 2-inch chunks and add to the simmering stew along with the frozen shrimp.
1 minutes
8
Simmer the stew uncovered for 8-10 minutes, until the fish is opaque and flakes easily with a fork and the shrimp are pink and cooked through.
9 minutes
9
Remove from heat and stir in the chopped fresh cilantro, then taste and season with salt and freshly-ground black pepper as needed.
1 minutes
10
Ladle the stew into serving bowls and garnish each portion with cilantro sprigs before serving hot.