Elizabeth's Brazilian Seafood Stew

Ingredients

• 1 lb shrimp, peeled
• 1/4 lb bay scallop
• 6 ounces white fish fillets, fillet- cut into pieces
• 2 garlic cloves, minced
• 1/4 cup lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 cups tomatoes, with juice
• 3/4 cup white onion
• 1/2 cup red bell pepper
• 2 tablespoons olive oil
• 1/4 cup cilantro, chopped
• 2 teaspoons fresh gingerroot
• 1/4 teaspoon ground red pepper or cayenne
• 1/2 teaspoon crushed red pepper flakes
• 1 cup unsweetened coconut milk

Directions

1. 1

   Toss together shrimp, scallops, fish, lemon juice, 1/2 tsp salt.

2. 2

   and black pepper. Cover and refrigerate 20 minutes.

3. 3

   In blender puree canned tomatoes with juices. Set aside.

4. 4

   In a heavy dutch oven, heat oil. Add red pepper flakes, onion,

5. 5

   and red bell pepper. Saute mixture until softened about 10 minutes.

6. 6

   Add half of cilantro, ginger, ground red pepper, and remaining salt and cook, stirring for about 1 minute.

7. 7

   Add puree tomatoes and bring to boil. Cook low for 15 minutes until sauce thickens. Increase heat to medium and add coconut milk. Heat until boiling.

8. 8

   Add seafood mixture to pot and bring to a boil. Cook 5 minutes.

9. 9

   Stir in remaining cilantro and stir. Add lime juice, salt, pepper if desired.

10. 10

    Serve immediately.