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Brazilian Fisherman's Stew

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Ingredients
  

  • 1 1/2 pounds seafood (any firm white fish and shellfish combo)
  • 2 cloves garlic, minced
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 10-oz can of Rotel diced tomatoes
  • 1 quart fish broth
  • 1 /3 cup chopped cilantro
  • 1 tablespoons key lime juice
  • 1 14-oz can coconut milk
  • 1 avocado, diced
  • rice

Instructions
 

  • Cut the seafood into bite-sized pieces. Toss with garlic, salt, and pepper. Set aside.
    Heat the olive oil in a large Dutch oven over medium. Sauté the onion. Once soft, add the peppers. Sprinkle with a little salt and pepper. Cook about 5-7 minutes, or until softened. 
    Stir in the Rotel and cook for another 5 minutes. Raise the heat to high and add the fish broth and half the cilantro (some thin stems are fine here). Once it comes to a simmer, stir in the coconut milk. Bring it to a boil (bubbles over the surface). Add the seafood, put a lid on the pot, and turn off the heat. Allow to sit 8-10 minutes. Once you open the lid, give it a good stir. The seafood should be plump and cooked tender. Stir in the lime juice.
    Serve over rice if you like, along with remaining cilantro, avocado, and the pepper sauce that follows or your favorite hot sauce. 

Notes

Adapted from Cooks Illustrated.