Brazilian Moqueca

This recipe is a favorite of Andrew Zimmern, host of the TV show Bizarre Foods.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.