Brazilian Seafood Stew (Moqueca) with Shrimp, Cod, Bell Pepper & Lime

Directions

1. Rinse and dry all fresh produce, then prep the aromatics and peppers: mince garlic and chop the cilantro leaves, and slice the bell peppers and onion.
2. In a small bowl, mix the lime zest with mashed garlic, chili-garlic sauce, salt, and pepper to form a marinade.
3. If using frozen shrimp, thaw briefly under cold water and pat dry; add them to the marinade along with the cod pieces and gently coat.
4. Heat oil in a medium saucepan over medium heat, then add the sliced peppers and onion with a pinch of salt. Cook, stirring occasionally, until they begin to soften, about 3 minutes.
5. Chop the tomatoes into medium dice and stir them into the pan with the vegetables, then pour in the coconut milk and broth; bring to a boil and simmer until the vegetables are tender, 3–4 minutes.
6. Shave the cilantro leaves from the stems and mince them.
7. Add the marinated seafood and coconut milk to the pan; return to a simmer and cook until the seafood is just done, about 1 more minute.
8. Squeeze the lime juice over the stew and stir in the cilantro; adjust seasoning if needed and remove from heat.
9. Ladle the hot stew into bowls and serve immediately.