Moqueca (Brazilian Fish Stew)

SERVES 6–8

INGREDIENTS
1 ½ lb. boneless, skinless catfish filets, cut into 2″ pieces
8 oz. medium shrimp, peeled and deveined
¼ cup fresh lime juice
8 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 tbsp. olive oil
1 ½ small y ellow onions (1 minced, ½ thinly sliced)
1 Italian fry ing pepper, stemmed, seeded (half minced, half thinly sliced)
2 plum tomatoes, cored (1 minced, 1 thinly sliced)
1 cup fish or vegetable stock
1 cup coconut milk
2 tbsp. palm oil
¼ cup minced cilantro
½ cup minced Thai basil leaves
Cooked white rice, to serve

INSTRUCTIONS
Toss fish, shrimp, juice, half the garlic, and salt and pepper in a bowl; set aside. Heat olive oil in a 6-qt. Dutch oven over medium-high heat. Add remaining garlic, minced onion, and minced pepper; cook until soft, about 6 minutes. Add minced tomatoes; cook until broken down, about 5 minutes. Add stock, coconut milk, and palm oil; boil. Drain fish and shrimp and add to pot; cook until just cooked through, about 7 minutes. Add sliced onion, pepper, and tomato; cook, covered, for 5 minutes. Stir in cilantro and basil; season with salt and pepper. Serve with rice.

From www.saveur.com