The distinctive flavor of this Brazilian seafood stew comes from coconut milk, dende oil, and malagueta peppers. It's traditionally served with a salty porridge called Pirao.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread out fish and shrimp on separate large dishes. Sprinkle each with lime juice, salt, and pepper. Marinate for 1 hour.

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  • In a large pot, heat olive oil over medium heat. Add onions, garlic, and paprika, and cook until soft, about 15 minutes.

  • In a large pot, heat olive oil over medium heat. Add onions, garlic, and paprika, and cook until soft, about 15 minutes.

  • Add fish in one layer; top with shrimp. Add bouquet garni and cook, covered, over medium heat for 10 minutes.

  • Add fish in one layer; top with shrimp. Add bouquet garni and cook, covered, over medium heat for 10 minutes.

  • Put tomatoes and peppers in the bowl of a food processor and cover with thin Coconut Milk. Puree, strain, and pour over fish. Simmer over low heat until fish is fully cooked. Remove bouquet garni.

  • Put tomatoes and peppers in the bowl of a food processor and cover with thin coconut milk. Puree, strain, and pour over fish. Simmer over low heat until fish is fully cooked. Remove bouquet garni.

  • Pour off and reserve 6 cups of cooking liquid. Stir in dende oil and thick Coconut Milk. Cover and simmer for 2 to 3 minutes.

  • Pour off and reserve 6 cups of cooking liquid. Stir in dende oil and thick coconut milk. Cover and simmer for 2 to 3 minutes.

  • Serve with Pirao and Coconut Rice.

  • Serve with Pirao and

    Coconut Rice.

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