Recipes and Cooking Caribbean Seafood Stew 4.9 (23) This Caribbean inspired seafood stew has just the right amount of kick. Fish and shrimp combine with green pepper, tomatoes and garlic for a delectable shrimp stew. Serve over rice for a dish you won't forget! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 20, 2013 Print Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 11 mins Cook Time: 19 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 1 tablespoon lime juice ¼ teaspoon salt ⅛ teaspoon pepper 1 pound skinless orange roughy or red snapper fillets, cut into 1-inch cubes 1 cup chopped onion 1 cup chopped green sweet pepper 6 cloves garlic, minced (1 tablespoon) 1 jalapeno pepper, seeded and finely chopped 1 14.5 ounce can diced tomatoes ½ cup unsweetened coconut milk 8 ounce peeled and deveined uncooked medium shrimp ½ cup snipped cilantro 2 cup hot cooked rice 2 tablespoon snipped fresh cilantro Bottled hot pepper sauce (optional) Directions 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. Makes 4 to 6 servings. Tips 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. Print Nutrition Facts (per serving) 414 Calories 15g Fat 35g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 414 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 147mg 49% Sodium 576mg 25% Total Carbohydrate 35g 13% Protein 35g Vitamin C 43.7mg 219% Calcium 70.7mg 5% Iron 4.7mg 26% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.