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Fish and Shrimp Stew

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, E, P
    MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 cup dried shrimp

    2. 2 tablespoons olive oil

    3. 2 cups chopped onion

    4. 1/2 cup ground, toasted cashew nuts

    5. 1/2 cup ground, toasted blanched almonds

    6. 1 tablespoon minced garlic

    7. 1 tablespoon minced ginger

    8. 1 tablespoon minced, seeded red chile peppers

    9. 4 cups fish or shrimp stock

    10. 1 (14-ounce) can coconut milk

    11. 2 tablespoons fresh lime juice

    12. 1 pound sea bass fillets or other firm white fish fillets, cut into 2-inch cubes

    13. 1 pound shrimp, peeled and deveined

    14. Salt and freshly ground black pepper

    15. 1/2 cup chopped fresh cilantro leaves

    16. 6 lime wedges, for garnish

    17. Steamed long grain white rice, accompaniment

    Instructions Jump to Ingredients ↑

    1. Soak the dried shrimp in warm water to cover for 15 minutes. Drain, then puree in a blender or food processor. Set aside.

    2. Heat a Dutch oven or large pot over medium-high heat and add the olive oil. Saute the onions, stirring often, until soft, 4 to 5 minutes. Add the pureed shrimp and cook for 2 minutes. Add the nuts, garlic, ginger and peppers and cook, stirring often, for 1 minute. Add the stock, coconut milk and lime juice and cook until reduced by 1/2, about 20 minutes. Reduce the heat to medium. Add the fish and simmer until the fish is almost cooked through, 5 to 6 minutes. Add the shrimp and simmer until cooked through, 3 to 4 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in 1/4 cup cilantro and remove from the heat.

    3. Arrange a scoop of rice in the center of 6 large plates or soup bowls. Ladle the stew over the rice and garnish with the remaining 1/4 cup chopped cilantro. Place 1 lime wedge on each plate and serve immediately.

    4. Yield : 6 servings

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