Peixie A Lumbo (Shrimp And Fish Stew)

• 1 lb. medium shrimp, shelled and deveined
• 1 1/2 lb. red snapper, cut in pieces
• salt to taste
• 3 Tbsp. olive oil
• 1 1/2 c. finely chopped onion
• 1 c. finely chopped green pepper
• 3 medium tomatoes, chopped finely
• 2 tsp. ground coriander
• 1/2 tsp. crushed red pepper
• 1/2 c. coconut milk

1. Sprinkle fish with salt.
2. Heat oil in large skillet.
3. Saute onion and green pepper over medium heat until tender.
4. Add tomatoes and cook until most liquid is gone.
5. Stir often.
6. Remove from heat and add coriander and red pepper.
7. Arrange layer of half the fish, layer of shrimp, layer of vegetable mixture.
8. Repeat layers in Dutch oven.
9. Pour coconut milk over mixture and simmer for 5 minutes over medium heat.
10. Reduce heat to low and partly cover.
11. Simmer for 15 minutes or until seafood is done.
12. Serve over rice.

shrimp, red snapper, salt, olive oil, onion, green pepper, tomatoes, ground coriander, red pepper, coconut milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381260 (may not work)