Recipe type: Stew
Cook time: 
Total time: 
This recipe can be prepared in 45 minutes or less. The coconut milk can be found in the Asian foods section of most supermarkets.
  • 4 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1½ pounds white fish fillets (such as red snapper or orange roughy), cut into 1-inch pieces
  • 1½ cups chopped onion
  • 1½ cups chopped green bell peppers
  • 2 garlic cloves, chopped
  • ¾ teaspoon dried crushed red pepper
  • 2 cups chopped tomatoes
  • ¾ cup canned unsweetened coconut milk
  • ½ cup chopped fresh cilantro
  • ½ cup chopped green onions
  • 1¼ pounds uncooked medium shrimp, peeled, deveined
  1. 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.
  2. 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.