Brazilian Fish Stew

6 servings
  • 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, stemmed, seeded, and chopped
  • 1/4 cup fresh lime juice
  • 3 tablespoons vegetable oil
  • Salt and 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
  • 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.

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