Brazilian Fish Stew

• 4 teaspoons vegetable oil
• 2 red bell pepper and/or green bell peppers, sliced
• 1 onions medium, thinly sliced
• 2 cloves garlic chopped
• 1/4 teaspoon ground red pepper
• 1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce
• 1/2 cup coconut milk
• 1 pound cod fillets boneless, cut into 2-inch pieces
• 1 pound large shrimp uncooked, peeled and deveined
• 2 1/2 tablespoons lime juice
• 4 cups cooked rice hot
• 1 cup water

1. Heat oil in deep 12-inch nonstick skillet over medium-high heat and cook red peppers with onion, stirring occasionally, 6 minutes or until tender. Stir in garlic cook and ground red pepper and 30 seconds. Stir in Pasta Sauce, water and coconut milk. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes.
2. Stir in cod and shrimp. Simmer covered 5 minutes or until cod flakes with a fork and shrimp turn pink. Stir in lime juice.
3. Garnish, if desired, with chopped cilantro and serve with hot rice.

vegetable oil, red bell pepper, onions, garlic, ground red pepper, world, coconut milk, shrimp, lime juice, water

Taken from www.yummly.com/recipe/Brazilian-fish-stew-299209 (may not work)