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Caribbean Seafood Stew

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5.0 by 9 people
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  • Makes: 4 servings
  • Start to Finish: 30 mins

Caribbean Seafood Stew

Ingredients

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch pieces. In a medium bowl stir together 1 tablespoon of the oil, the lime juice, salt, and black pepper. Add fish and toss gently to coat; set aside.
  2. In a large saucepan heat the remaining 1 tablespoon oil over medium-high heat. Add onion, sweet pepper, garlic, and jalapeno pepper. Cook and stir about 4 minutes or until onion is tender. Stir in tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in fish mixture, shrimp, and the 1/2 cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes more or until fish flakes easily when tested with a fork and shrimp are opaque, stirring occasionally.
  3. Ladle soup into bowls over hot cooked rice. Sprinkle with the 2 tablespoons cilantro. If desired, serve with hot pepper sauce.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Caribbean Seafood Stew)

    Per serving:
  • 400 kcal cal.,
  • 15 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 120 mg chol.,
  • 716 mg sodium,
  • 34 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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