Brazilian Seafood Stew

I have had my eye on several versions of this recipe for some time.  I love coconut milk and seafood and wanted something that had vegetables in it.  This is my simplified version of the traditional dish mocequa that contains ingredients found in regular grocery stores. In fact, this is a reasonable pantry/freezer meal, and it comes together quickly since the seafood only needs to be lightly poached.  Although the recipe calls for a mild white fish, I like putting frozen wild salmon and shrimp as the seafood. The frozen wild salmon tends to cook up dry when broiled or baked, so I prefer simmering it lightly in a flavorful stew.  This is traditionally served over rice.  I serve this with a big green salad on the side, and green apples and a sharp cheese for dessert.  Yum!

Brazilian Seafood Stew

1 large onion, chopped
1 large red pepper, chopped
1 stalk celery, chopped (optional)
2 cloves garlic, minced
1 can coconut milk
1 can fire roasted tomatoes with chilis
1 bay leaf
1 lb. fish, cut into one inch chunks
1/2 lb. shrimp (defrost first if from frozen)
1/2 cup each, chopped cilantro, chopped green onions

In a large soup pot, place some olive oil or coconut oil and saute the onion and red pepper and celery until tender but not brown. Add the garlic.  Stir in the coconut milk and tomatoes and chilis and bay leaf. Bring to a boil and lower heat to a simmer.  Simmer for about 10 minutes.  Add fish and shrimp and simmer until just cooked through.  Do not overcook. Turn off the heat and stir in cilantro and green onions. Season to taste and serve.

shared at $5 Dinners, Real Food Wednesday, Pennywise Platter, and Tempt My Tummy Tuesday