SEAFOOD STEW FOR WHAT AILS YOU ENJOY DAN:

                   SEAFOOD STEW OVER RICE by CHEF DAN:

Serves 4

 

2 tablespoons olive oil

2 tablespoons lime juice

Kosher salt and black pepper to taste

1 pound fish fillets, (halibut, cod, sole, red snapper, sea bass, orange roughy or cat fish, cut into 2 inch pieces

1 cup EACH chopped onions, and bell peppers

2 garlic cloves, chopped

1 jalapeno, seeded and finely chopped

1 (8 O z) can clam juice

1 (14.5 Oz) can diced tomatoes

1 (19 Oz) can Mae Ploy coconut milk

8 ounces raw shrimp

1/2-cup fresh cilantro

1/2-teaspoon EACH dried oregano, thyme, and red pepper flakes

2 cups cooked rice

 

DIRECTIONS:

1.   Stir together 1 tablespoon olive oil, lime juice and a splash of salt and pepper in a bowl.

2.   Add fish toss to coat and refrigerate for 1 hour.

3.   Heat remaining oil in sauce pan over medium-high heat.

4.   Add onion, bell peppers, garlic, jalapeños and sauté for 4 minutes.

5.   Stir in clam juice, tomatoes, and coconut milk; heat to a boil.

6.   Reduce heat and simmer uncovered for 10 minutes stirring occasionally.

7.   Stir in shrimp, the fish mixture and cilantro, herbs and red pepper.

8.   Bring to boil and then reduce heat and simmer until the shrimp ate opaque and the fish flakes easily about 5 minutes.

9.   Stir in the rice into the soup and warm through.

10.                Ladle into bowls and serve.

 

ENJOY DAN:                         BON-APPETITE!!