Recipe#5705

Title: BRAZILIAN FISH STEW

NOTES : (Recipes adapted from Gourmet Magazine)

   2 1/2  pounds        boneless fillets of any firm whitefish
     1/2  pound         small shrimp -- peeled, deveined,
                        and tails removed
   3      cups          canned tomatoes -- coarsely chopped
   2      cups          chopped onions
     1/4  cup           chopped fresh cilantro
   1      tablespoon    minced garlic
   1                    jalapeno -- stemmed, seeded,
                        and chopped
     1/4  cup           fresh lime juice
   3      tablespoons   vegetable oil
                        Salt and pepper -- to taste
   1                    red bell pepper -- stemmed, seeded,
                        and diced
   1                    green bell pepper -- stemmed, seeded and
                        diced
     1/2  cup           fish stock or water
Cut the fillets into bite-size pieces. Cut the shrimp in half lengthwise.
Place in a shallow, nonreactive bowl and set aside.
Combine the tomatoes, onion, cilantro, garlic, chile, lime juice, oil, salt
and pepper in a food processor fitted with the metal blade. Process until
smooth. Pour over fish and allow to marinate for 1 hour.
Place marinated fish in a heavy saucepan over medium heat. Add the bell
peppers and fish stock. Bring to a boil. Lower heat and simmer for about 10
minutes or until fish is cooked through. Serve immediately with rice, if
desired.
Yield: 6 servings