Shrimp Stew with Coconut Milk in Brazilian Style

Ingredients

• 300 g fish fillet (e.g., cod, redfish, ready-to-cook, skinless)
• 300 g jumbo shrimp (ready-to-cook, peeled and deveined)
• 1 Garlic clove
• 0.5 bunch cilantro
• 1 untreated lime (juice)
• coconut oil
• Salt
• black pepper (ground)
• 2 red bell peppers
• 1 yellow bell pepper
• 3 tomatoes
• 1 onion
• 2 Spring Onions
• 1 green pickled peppercorn
• 400 ml coconut milk (can)

Instructions

1. 1.

   Wash and pat dry the fish and shrimp, cut the fish fillet into bite-sized pieces. Peel and crush the garlic. Rinse the cilantro, shake dry, pull leaves from stems, finely chop, and mix with lime juice, garlic, 3 tbsp oil; season with salt and pepper, then marinate the fish and shrimp for about 3 hours.

2. 2.

   Wash the bell peppers and tomatoes, quarter them, remove seeds, and dice very small. Peel and dice the onion. Rinse the spring onions, trim, and slice into thin rings. Slice the pickled peppercorn into thin rings as well.

3. 3.

   Heat 2 tbsp oil in a pot, sauté the onion with the vegetables and pickled peppercorn. Add coconut milk and simmer over medium heat until slightly thickened. Remove fish and shrimp from the marinate, add to the coconut milk, and cook gently for about 10 minutes. Pour in the remaining marinade, taste, sprinkle spring onions on top, and serve immediately.