Spanish : Brazilian Seafood Stew

• 3/4 pound fish fillets (such as cod, striped bass, or snapper), cut into bite-size pieces
  
• 1 pound medium shrimp, peeled and deveined
  
• 1/4 cup lime juice, divided
  
• 1 1/2 teaspoons Original TABASCO® brand Pepper Sauce, divided
  
• 1 teaspoon salt, divided
  
• 2 tablespoons olive oil
  
• 1 cup chopped onion
  
• 1 cup chopped green bell pepper
  
• 2 large cloves garlic, minced
  
• 4 cups canned peeled whole tomatoes, undrained
  
• 3/4 cup coconut milk*
  
• 1 cup chopped green onion
  
• 1 cup chopped fresh cilantro
  
• Hot cooked rice
  

Place fish and shrimp in a shallow non-aluminum bowl. Combine 2 tablespoons of the lime juice, 1/2 teaspoon of the TABASCO^® Sauce, and 1/2 teaspoon of the salt and pour over seafood; toss well. Cover and marinate in refrigerator for 30 minutes.

Heat oil in a large skillet over medium-high heat. Add onion, green pepper, and garlic and cook until tender. Break up tomatoes and add to skillet.

Stir in coconut milk and remaining 2 tablespoons lime juice, 1 teaspoon TABASCO^® Sauce, and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer 2 to 3 minutes. Add marinated fish and simmer 10 minutes or until fish flakes easily with a fork; add shrimp and simmer 5 minutes longer. Just before serving, stir in green onion and cilantro. Serve over rice.

Makes 10 servings.

*Coconut milk can be purchased in specialty stores, or combine 1 cup shredded fresh coconut or packaged sweetened flaked coconut and 1 cup warm water in a blender or food processor. Process 40 seconds. Strain mixture through a fine sieve lined with several layers of cheese cloth, squeezing to remove all liquid from coconut.