"Hunger is the best sauce in the world."--Cervantes

Seafood Stew Recipe

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This recipe for Seafood Stew, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Friday, February 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds any mild fish (sole, flounder, perch, haddock, etc.) cut into 2-inch pieces
1 pound shrimp, peeled and deveined
1 pound sea scallops
1/2 pound calamari, cut into strips (optional)
2 c. coconut milk
1 large onion, peeled and finely chopped
3 tbsp. olive oil
3 garlic cloves, peeled and chopped
1 small knob ginger, peeled and grated
3 thai chili peppers or 6 jalapenos (optional), or use 1/2 tsp. red pepper
1 tbsp. sweet paprika
6 large tomatoes, peeled, seeded and coarsely chopped
juice of 3 limes
1/3 c. chunky peanut butter
2 c. chicken broth or fish stock (may use bottled clam juice)

Directions:
Directions:
In large heavy skillet or dutch oven heat oil. Add onion, garlic, ginger, chilies and paprika. Cook until translucent, 8 to 10 minutes. Add tomatoes, lime juice and peanut butter. Whisk in broth and coconut milk. Add fish, and cook 5 minutes, then add rest of seafood. Cook over low heat until done. Serve over white rice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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