Labadie Recipe Database

Name Brazilian Seafood Stew Number of People 4 List of Ingredients 1 tsp. olive oil 1 large onion, diced 1 bell pepper, seeded and diced 14 1/2 oz. can diced tomatoes 14 oz. can chicken broth 2 garlic cloves, finely chopped 1/2 cup chopped fresh cilantro 1 cup light (reduced fat) coconut milk 3/4 lb. tilapia fillets, cut into 1-inch pieces 1/2 lb. shrimp, peeled and deveined 1/4 tsp. salt lime wedges Description Heat the oil in a large saucepan or Dutch oven over medium heat.  Add the onion and bell pepper and cook, stirring occasionally, until softened, about 6 minutes.  Add the tomatoes, broth, garlic and 1/4 cup cilantro; bring to a boil.  Reduce the heat and simmer, uncovered, until slightly thickened, about 10 minutes. Ladle about half of the mixture (2 cups) into a blender or food processor and let cool about 5 minutes.  Blend until smooth and return to the pan.  Stir in the coconut milk and bring to a simmer.  Add the tilapia and shrimp; cook until just opaque in the center, about 5 minutes. Stir in the salt and remaining 1/4 cup cilantro.  Serve with lime wedges. Time 20 minutes Difficulty (1-5) 1 Notes Per serving (2 cups):  201 calories, 6 g fat, 3 g saturated fat, 0 g trans fat, 98 mg cholesterol, 864 mg sodium, 13 g carbohydrates, 4 g fiber, 25 g protein, 76 mg calcium 5 pts+ Image