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Brazilian Shrimp and Fish Coconut Stew

Brazilian Shrimp and Fish Coconut Stew

A recipe from Chef Aaron Sanchez.
Ingredients
  • 1 cup dried shrimp
  • ¼ cup dende (palm oil) or olive oil, plus 1 tablespoon
  • 2 Spanish onions, small dice
  • 2 cloves garlic, chopped
  • 1 fresh jalapeno, finely chopped
  • 1 cup cashews nuts, finely chopped
  • 1 cup blanched almonds, finely chopped
  • 1 cup fish stock or clam juice
  • 3 cups thin coconut milk
  • 1 (8 to 10-ounce) sea bass fillet
  • 1 pound medium-size shrimp, shelled and deveined
  • ¼ cup chopped cilantro
  • Serving suggestion: cooked white rice


Steps

1. Soak the dried shrimp in warm water, for 10 minutes. Drain the shrimp, puree them in food processor or blender, and set aside.

2. Heat the ¼ cup of dende oil or olive oil in a sauté pan and sauté the onions, garlic, jalapeno, cashews, almonds, and pureed dried shrimp for 10 minutes. Add the fish stock and coconut milk and simmer for 5 minutes.

3. Add the sea bass and poach it in the sauce for about 12 minutes until the fish is flaky. Add the raw shrimp and cilantro cook for another 4 minutes.

4. Drizzle with the remaining 1 tablespoon dende oil and serve over cooked white rice, optional.


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