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Recipe Source: cdkitchen.com
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Spicy Jamaican Coconut Fish Stew
Category: Seafood
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Serves/Makes: 6
Ready in: > 5 hrs
- 1 tablespoon butter, melted
- 1 medium white onion, finely chopped
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (15 ounce size) crushed tomatoes, with liquid
- 1 can (15 ounce size) coconut milk
- 1 1/2 pound white fish fillets, such as snapper, grouper, or cod
- salt and pepper, to taste
- lime wedges
- scotch bonnet pepper sauce
In a slow cooker, combine butter, onion, garlic, peppers, tomatoes and coconut milk. Cover and cook on low heat for 7-8 hours. Half an hour before serving, season stew with salt and pepper to taste. Cut fish into 3 inch x 1 inch sized pieces and add to slow cooker. Cover and cook on high for 15-20 minutes, or until fish flakes easily when tested with a fork. Serve with a squeeze of lime juice and hot pepper sauce on the side.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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