Brazilian Fish Stew

Photo: flickr user stu_spivack

Ingredients

2 1/2 pounds Boneless fillets of any firm whitefish

1/2 pound Small shrimp peeled, deveined,

and tails removed

3 cups Canned tomatoes coarsely chopped

2 cups Chopped onions

1/4 cup Chopped fresh cilantro

1 tablespoon Minced garlic

1 Jalapeno pepper stemmed, seeded,

and chopped

1/4 cup Fresh lime juice

3 tablespoons Vegetable oil

Salt to taste

Freshly-ground black pepper to taste

1 Red bell pepper stemmed, seeded,

and diced

1 Green bell pepper stemmed, seeded,

and diced

1/2 cup Fish stock or water

Preparation

Cut the fillets into bite-size pieces. Cut the shrimp in half lengthwise. Place in a shallow, nonreactive bowl and set aside.

Combine the tomatoes, onion, cilantro, garlic, chile, lime juice, oil, salt and pepper in a food processor fitted with the metal blade. Process until smooth. Pour over fish and allow to marinate for 1 hour.

Place marinated fish in a heavy saucepan over medium heat. Add the bell peppers and fish stock. Bring to a boil. Lower heat and simmer for about 10 minutes or until fish is cooked through. Serve immediately with rice, if desired.

This recipe yields 6 servings.