This stew is so tasty and rich with coconut milk and the best seafood that you might forget that it can be ready in about twenty minutes. Reduce the jalapeño or leave it out and even young kids will happily eat it, and ask for seconds. You can add another can of tomatoes, along with a little more seasoning, if you have an unexpected guest stop in or want to stretch your dinner dollar that much further. Serve with hot cooked rice.
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
3 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
1 pound halibut or red snapper fillets, cut into 1-inch cubes
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
6 garlic cloves, minced
1 jalapeño chile, seeded and finely chopped (or 2 if you like it hotter)
One 14.5-ounce can diced tomatoes with juice
One 14-ounce can unsweetened coconut milk
1⁄2 pound medium shrimp, peeled and deveined
1⁄2 cup chopped fresh cilantro, plus more for garnish
Bottled hot pepper sauce (optional)
Stir together 1 tablespoon of the olive oil, the lime juice, 2 teaspoons of the salt, and the pepper in a medium glass bowl. Add the sh cubes and toss to coat. Set aside.
Heat the remaining 1 tablespoon oil in a 3-quart saucepan, over medium- high heat. Add the onion, bell pepper, garlic, and jalapeño. Season with the remaining 1 teaspoon salt. Cook and stir for 4 to 5 minutes, or until the onion is tender but not brown. Add the tomatoes and juice and the coconut milk. Bring to a boil over high heat, then reduce the heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
Stir in the shrimp, marinated fish, and cilantro. Return to a simmer and cook, uncovered, for 5 minutes, or just until the fish flakes easily with a fork and the shrimp turn opaque. Don’t overcook. Taste for salt and adjust the seasoning as desired.
Ladle the stew into shallow bowls. Sprinkle with cilantro and pass hot pepper sauce, if desired.
From In the Kitchen with the Pike Place Fish Guys by The Crew of Pike Place Fish, © 2013 Viking Studio