Recipe: Creamy Brazilian Seafood Stew

CREAMY BRAZILIAN SEAFOOD STEW

1 pound white fish fillets, cut into 1-inch pieces (such as halibut, roughy or red snapper)
Salt and freshly ground white pepper
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
3 cloves garlic, finely minced
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/2 cup chopped red bell pepper
3/4 teaspoon diced Serrano pepper (seeded) or red pepper flakes
3/4 teaspoon drained brine-packed green peppercorn
1 garlic clove, mashed
1 (14 1/2 ounce) can chopped tomatoes
3/4 cup light coconut milk (unsweetened)
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh chives
1 pound uncooked regular-size shrimp, peeled and deveined
4 cups hot cooked long-grain white rice (or brown rice)

Sprinkle fish with salt and pepper and let stand a few minutes.

In a large bowl, whisk together 2 tablespoons oil and the lime juice. Stir in minced garlic. Add fish and stir to coat on all sides. Let stand 15 minutes.

Heat remaining 1 tablespoon oil in large pot over medium heat. Add onion, bell peppers, chili (or red pepper) and mashed garlic clove. Lightly saute about 5 minutes.

Mix in tomatoes, coconut milk and half of both the cilantro and chives. Add shrimp, fish and marinade. Simmer gently until shrimp and fish are just opaque in center and just cooked, about 5 to 7 minutes, taking care not to overcook. Season to taste with salt and pepper.

TO SERVE:
Place 1/2 cup of hot cooked rice in each of 8 shallow bowls. Ladle stew on top of rice. Garnish with a sprinkling of remaining cilantro and chives.

Carnaval in Rio de Janeiro, Brazil: Portuguese settlers and Africans, who were brought in to work on sugar and coffee plantations, have influenced Brazil's distinctive cuisine. African influence shows up in the use of coconut milk, especially in stews like the classic Muqueca, which is the inspiration for this recipe. It's a reduced-fat version of coconut milk provides enough creamy flavor to give the dish richness, as well as contrast to the piquant seasonings. Again, brown rice can be substituted for the traditional white rice.

Servings: 8
Source: The American Institute for Cancer Research; Melanie Polk