April 26, 2010

Memphis Farmers Market

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!

Pictures courtesy of Everyday Thoughts

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