BRAZILIAN SHRIMP AND FISH STEW (F & W)

Brazilian Shrimp and Fish Stew (F & W) image

Number Of Ingredients 16

3 ounces Pepper Sauce- pickled hot cherry peppers (4)
1/2 onion, coarse chopped
1/4 cup olive oil
1/8 teaspoon sugar
1 pinch salt
1 pound Stew- shrimp, large, peeled, deveined, tails removed
1 pound cod fillets, skinless, cut into 1 1/2 inch pieces
3 cloves garlic, minced
1 onion, chopped, coarse
14.5 ounces whole peeled tomatoes, canned
3/4 cup cilantro, chopped
2 tablespoons olive oil
1 red bell pepper, stemmed, seeded, 1/2 in. pieces
1 green bell pepper, stemmed, seeded, 1/2 in. pieces
14 ounces coconut milk, can
2 tablespoons lime juice

Steps:

1. Pepper Sauce- process all ingredients in the food processor until smooth- about 30 sec. Season with salt to taste and transfer to a separate bowl. Rinse out bowl of food processor.
2. Stew- Toss shrimp and cod with garlic, 1/2 t. salt, and 1/4 tsp. pepper in bowl. Set aside.
3.Process onion, tomatoes and their juice, and 1/4 cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 sec.
4. Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and 1/2 t. salt and cook, stirring frequently, until softened, 5- 7 min. Add onion-tomato mixture and 1/2 t. salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3-5 min. (Pot should not be dry.)
5. Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cook for 5 min. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.
6. Gently stir in 2 T. pepper sauce and remaining 1/2 C. cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.