Title: Brazilian seafood stew
 Categories: Tabasco, Seafood
      Yield: 10 Servings
 
    3/4 lb Fish fillets; (cod, striped
           -bass, snapper) cut in
           -bite-size pieces
      1 lb Medium shrimp; shelled and
           -deveined
    1/4 c  Lime juice; divided
    1/2 ts TABASCO brand Pepper Sauce
      1 ts Salt; divided
      2 tb Olive oil
      1 c  Chopped onion
      1 c  Chopped green bell pepper
      2 lg Garlic cloves; minced
      4 c  Canned peeled whole
           -tomatoes; undrained
    3/4 c  Coconut milk*
      1 c  Chopped green onion
      1 c  Chopped fresh cilantro
           Hot cooked rice
 
  In shallow non-aluminum bowl, combine fish, shrimp, 2 tablespoons lime
  juice, l/4 teaspoon TABASCO® Pepper Sauce and l/2 teaspoon salt; toss
  to mix. Cover and marinate in refrigerator 30 minutes. In large
  skillet, over medium-high heat, heat oil; saut‚ onion, green pepper
  and garlic until tender. Break up tomatoes; add to skillet. Add
  coconut milk, remaining 2 tablespoons lime juice, l teaspoon TABASCO®
  Pepper Sauce and l/2 tseaspoon salt. Mix well. Bring to a boil,
  reduce heat and simmer 2 to 3 minutes. Add marinated fish and simmer
  l0 minutes or until seafood is cooked through. Add shrimp and simmer
  an additional 5 minutes. 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 l cup shredded fresh coconut
  or packaged sweetened flaked coconut and l cup warm water in blender
  or food processor. Process 40 seconds. Strain the mixture through a
  fine sieve in heavy cheese cloth, squeezing to remove all liquid from
  the coconut.
  
  >From the Tabasco Website, formatted by 
  
  Recipe