Brazilian Shrimp and Fish Stew (Moqueca)

Ingredients

• Peppers

  Hot chili, green, canned, pods, excluding seeds, solids and liquids

  4 pepper or 292g

• Onions

  Sweet, raw

  1 onion or 331g

• Olive oil

  Salad or cooking

  1 cup or 216g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Cod

  Fish, atlantic, raw

  16 oz or 454g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Sweet, raw

  1 onion or 331g

• Tomatoes

  Red, ripe, cooked, with salt

  14 ½ oz or 411g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  14 oz or 397g

• Lime juice

  Raw

  2 tbsp or 30g

Directions

1. FOR THE PEPPER SAUCE: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.
2. FOR THE STEW: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Set aside
3. Process onion, tomatoes and their juice, and ¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds.
4. Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Add onion-tomato mixture and ½ teaspoon salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (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. 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 tablespoons pepper sauce and remaining ½ cup cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.

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