Brazilian Fish Stew (moqueca De Peixe)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/3 cup fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 garlic cloves, minced
• 1 (1 1/2 lb) sea bass or 1 (1 1/2 lb) halibut fillets, cut into 1/2-inch wide strips
• 1 1/2 lbs large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cups finely chopped onions
• 1 cup finely chopped green bell pepper
• 1 cup finely chopped red bell pepper
• 3/4 cup minced green onion (about 1 bunch)
• 5 garlic cloves, minced
• 1 bay leaf
• 2 cups chopped tomatoes (about 2 large)
• 1/2 cup minced fresh cilantro, divided
• 2 (8 ounce) bottles clam juice
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 1 cup light coconut milk
• 1/4 teaspoon ground red pepper

Recipe

• 1 combine first 6 ingredients in a large bowl; toss to coat. marinate in refrigerator 30 minutes.
• 2 heat oil in a large dutch oven over medium heat.
• 3 add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally.
• 4 increase heat to medium-high; add tomato, and cook 2 minutes.
• 5 add 1/4 cup cilantro, clam juice, and broth. bring to a boil; reduce heat, and simmer 10 minutes.
• 6 discard bay leaf.
• 7 place one-third of vegetable mixture in a blender, and puree until smooth.
• 8 pour pureed vegetable mixture into pan. repeat procedure with remaining vegetable mixture.
• 9 add coconut milk and red pepper to pureed vegetable mixture.
• 10 bring to a boil over medium-high heat; cook 3 minutes. add fish mixture; cook 3 minutes or until fish is done.
• 11 sprinkle with 1/4 cup cilantro.