Brazilian Fish Stew

4 standard portions

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Ingredients

• 1 pound raw shrimp ( peeled and deveined, 31-40 count per lb)
• 1 pound white fish fillets ((like halibut), cut into 2-inch pieces)
• 1 large lime ((for juice and zest))
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil (not extra virgin)
• 1 large yellow onion (diced)
• 4 cloves garlic (minced)
• 1 cup diced carrots
• 1 fresh jalapeno (seeds removed, finely diced)
• 1 bell pepper (red or yellow, diced)
• 14 ounces fish stock (or seafood stock)
• 2 tablespoons tomato paste
• 2 teaspoons paprika powder
• 1 cup cherry tomatoes (halved)
• 14 ounces canned coconut milk
• 2-3 tablespoons Dende - red palm oil (or coconut oil)
• ½ cup chopped cilantro

Method

1. Marinate Seafood: Pat the fish and shrimp dry. Mix with lime zest, 1 tablespoon lime juice, salt, and pepper in a bowl. Set aside for 10 minutes.
2. In a large skillet with a lid, heat olive oil over medium heat. Sauté onions until soft (2-3 minutes), then add garlic and cook for one minute or until fragrant.
3. Add carrots, jalapeno, and bell pepper, cooking each until slightly softened (about 3 minutes).
4. Pour in fish stock and stir in tomato paste and paprika. Bring to a boil then reduce to simmer, then let it simmer for 3-4 minutes. Remove half of the vegetables with a slotted spoon and set aside. Add cherry tomatoes.
5. Place fish and shrimp in the skillet. Return the set-aside vegetables, layering over the seafood.
6. Pour in coconut milk and red palm oil (dende) if using, reduce heat, cover, and simmer on low heat for about 15 minutes.
7. Taste and adjust seasonings if needed. Garnish with cilantro.