Ingredients

• 1 lb shrimp, peeled and veined
• 1/4 lb bay scallop
• 6 ounces white fish fillets, such as cod fillet- cut into pieces
• 2 garlic cloves, minced
• 1/4 cup lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 cups tomatoes, with juice or 28 oz.can diced tomatoes
• 3/4 cup white onion
• 2 -3 limes, to make 1/4 c juice plus
• 1/2 cup red pepper, diced
• 1/2 cup green pepper, diced
• 1 jalapeno, seeded, diced
• 2 tablespoons olive oil
• 1 (6 ounce) can tomato paste
• 1/2 cup cilantro, chopped, divided
• 2 teaspoons fresh gingerroot
• 1/2 teaspoon crushed red pepper flakes (to taste)
• 1/4 teaspoon ground cayenne pepper
• 13 1/2 ounces unsweetened coconut milk

Instructions

1. Toss together shrimp, scallops, fish ,garlic, lemon juice, 1/2 tsp salt.

2. and black pepper. Cover and refrigerate 20 minutes.

3. In blender puree canned tomatoes with juices, 1/2 of cilantro, onions, jalapeno and 1/4 c lime juice. Set aside.

4. In a heavy dutch oven, heat oil.Add red and green pepper and red pepper flakes. Saute mixture until softened about 8 minutes.

5. Add remaining cilantro, ginger, cayenne, and remaining salt and cook, stirring for about 1 minute.

6. Add puree tomatoes and bring to boil. Cook low for 15 minutes until sauce thickens. Add tomato paste, stir. Increase heat to medium and add coconut milk. Heat until boiling.

7. Add seafood mixture, with juices to pot and bring to a boil. Cook 5 minutes.

8. Stir in remaining cilantro and stir. Add more lime juice, salt, pepper if desired.

9. Serve immediately. May serve over rice. This recipes ingredients blend well over night, refrigerated and is even better flavor next day!