My first trip to the Memphis Farmer's Market last Saturday was a complete success and I am looking forward to many more visits in the upcoming future. Not only did I get some of the prettiest tulips I have ever seen but I also was able to make a great new stew from some of the ingredients that I picked up. I found the recipe on www.epicurious.com it's called "Brazilian Seafood Stew" and it was originally featured in Bon Appetit Magazine , try it out and let me know what you think...
- 4 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 1/2 pounds white fish fillets (such as red snapper or orange roughy), cut into 1-inch pieces (I used tilapia)
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped green bell peppers
- 2 garlic cloves, chopped
- 3/4 teaspoon dried crushed red pepper
- 2 cups chopped tomatoes
- 3/4 cup canned unsweetened coconut milk
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1 1/4 pounds uncooked medium shrimp, peeled, deveined
Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.
Here was my colorful final result... and it reheats great!