Prep 30 mins
Cook 30 mins
This is a hot and spicy codfish and shrimp stew which comes from Bahia, a coastal region, where foods have been influenced by Africans who were brought to Brazil. Recipe from Recipegoldmine.
- 1 (5 ounce) package dried shrimp (about 2 cups)
- 1 large onion, thinly sliced
- 3 -5 serrano chilies, seeded and finely chopped
- 2 garlic cloves, chopped
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 3 cups coconut milk
- 1 (16 ounce) can whole tomatoes, drained and chopped
- 1 1⁄2 teaspoons salt
- 1 cup soft breadcrumbs
- 1 cup natural-style peanut butter
- 3 tablespoons olive oil or 3 tablespoons vegetable oil
- 1 lb raw shrimp, shelled and de-veined
- 1 lb cod fish fillet, cut into 1 1/2-inch pieces
- 1⁄4 cupfresh cilantro, minced
- Cover dried shrimp with warm water. Let stand 15 minutes; drain. Finely chop shrimp; reserve.
- Cook and stir onion, chiles, garlic, paprika and red pepper in 2 tablespoons oil in Dutch oven over medium heat until onion is tender. Stir in coconut milk, tomatoes, salt and reserved dried shrimp. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat.
- Heat 3 tablespoons oil in skillet until hot. Cook and stir raw shrimp in oil over medium heat until pink, about 3 minutes. Remove shrimp to sauce mixture with slotted spoon. Add more oil to skillet if necessary. Cook and stir fish until it flakes easily with fork, 3 to 4 minutes. Gently stir fish into sauce mixture. Sprinkle with cilantro; serve with salsa if desired.