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By Shane Young | July 9, 2014 |
Makes 4 to 6 servings
I love the combination of coconut milk, red peppers and tomatoes with the white fish. Feel free to substitute other firm fish or shellfish like mahi mahi, scallops or even lobster to take advantage of the freshest options at the market.
½ cup (80 ml) lime juice
½ tsp salt
½ tsp pepper
2 garlic cloves, minced
1 ½ lb (680 g) firm white fish cut into 1” (2.5 cm) pieces
1 ½ (680 g) wild caught shrimp
2 tbsp (28 g) coconut or palm oil
2 cups (320 g) chopped yellow onion
2 cups (300 g) chopped red pepper
1 cup (100 g) minced green onions
5 garlic cloves, minced
2 bay leaves
2 cups (360 g) diced tomato
1 tbsp (16 g) tomato paste
½ cup (8 g) fresh cilantro, chopped
2 cups (470 ml) fish or seafood stock
1 cup (235 ml) chicken stock
1 14-oz (392 g) can full-fat coconut milk
¼ tsp red pepper flakes
Combine the first 6 ingredients in a large bowl. Set aside. Add the coconut oil or palm oil to a large soup pot and add the onion. Cook until soft. Add the pepper, green onions, garlic and bay leaf. Sauté for approximately 10 minutes or until vegetables are softened. Add tomatoes and tomato paste and cook for another 5 minutes. Add the chicken and fish stock along with the cilantro and simmer for about 10 to 15 minutes. Finally, add the coconut milk, red pepper and fish. Cook for about 3 minutes. Adjust for salt and pepper and serve.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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