Brazilian Moqueca

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb shrimp
• 1 lb mussels (new zealand green lip mussels or mediterranean black mussels work best)
• 1 lb fish fillets (halibut, grouper, snapper or cod) or 1 lb fish steaks (halibut, grouper, snapper or cod)
• 2 tablespoons lime juice, plus more for seasoning
• 2 tablespoons vegetable oil
• 3 thai bird chilies or 1 habanero pepper
• 6 garlic cloves, minced
• 2 onions, sliced thin
• 2 tablespoons tomato paste
• 1 cup coconut milk
• 2 tablespoons almond butter
• 4 tablespoons cilantro leaves, minced
• 2 cups fish stock

Recipe

• 1 marinate the fish for 1 hour in half the lime juice. pat dry and lightly brown over high heat in the oil in a large pot.
• 2 add the vegetables, herbs and spices. saute briefly and, when glassy, add the tomato paste. stir, and add the fish stock and bring to a boil.
• 3 remove the fish and let rest on a plate; continue to boil the stock. after stock has reduced by 1/3, add the coconut milk and simmer until soup has thickened.
• 4 add the shrimp and cover, cooking for a minute or so to cook shrimp through. add the fish and mussels back to the pot, cook until mussels have opened.
• 5 season with salt and lime juice, swirl in the almond butter and serve.