Tuesday, June 3, 2008

Brazilian Stew

2 Tbs. olive oil
2 cups chopped onion
2 cups mix of red and yellow peppers
¾ cup or 1 bunch green onion
3 cloves minced garlic
1 bay leaf
1 28 ounce can tomatoes
¼ cup fresh cilantro
3 cups fish stock
½ cup coconut milk

Saute’ onion, peppers, green onion, garlic and bay leaf.
Add tomatoes cook 10 minutes.
Add fish stock
Cook 10 minutes.

Remove bay leaf.
Add any type hot pepper or dried hot pepper.
I put some oregano and basil in.
Cut off and cool.
Puree in blender or food processor.
Heat and add ½ cup coconut milk and cilantro

Seafood: I use a mix of fish and shrimp.
You can also add scallops and clams.
Place seafood or fish in bowl.
Add juice of one lime, two garlic cloves minced. ½ tsp. salt, black pepper
Let marinate no more then 10-15 minutes.

Add to hot soup and cook until
just done.
Serve with good bread and a green salad.
This is a great soup!

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