Caribbean Seafood Stew with Coconut and Tomato

Ingredients:

3 tablespoon(s) olive oil

2 onions - peeled and small diced (Learn How)

4 garlic cloves - peeled and minced (Learn How)

1 tablespoon(s) ginger - peeled and minced (Learn How)

1 stalk of lemongrass - thinly sliced

1 jalapeno pepper - brunoise

1 red bell pepper - seeded and brunoise (Learn How)

1 carrot - peeled and julienned (Learn How)

1 can(s) diced tomatoes

1 can(s) coconut milk (unsweetened)

4 cup(s) fish stock

8 ounce shrimp - peeled and deveined (Learn How)

8 ounce grouper - skinless, cut into 1-inch pieces

2 tablespoon(s) lime juice - fresh

2 tablespoon(s) cilantro - chopped

1 pinch salt and pepper - to taste

Steps:

-Heat a heavy bottom 1-gal. stock pot to medium-high and add the oil.

-Add the onions, garlic, ginger and lemongrass. Saute for 5 minutes over medium heat.

-Add the jalapeno, bell pepper, carrot and tomatoes, and saute an additional 3 minutes.

-Pour in the coconut milk and fish stock, and bring up to a boil.

-Add the shrimp and fish, and turn the heat down to medium-low. Simmer the stew until the fish is cooked through.

-Add the lime juice and cilantro; season to taste.

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