Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Dende oil - seeNote

  2. 1 (or use safflower oil)

  3. 1 Onion - finely chopped (large)

  4. 3 Garlic cloves - minced

  5. 1 tablespoon 15ml Grated fresh ginger

  6. 4 tablespoons 60ml Jalapeno chiles - stemmed, seeded, (small) And finely chopped

  7. 6 Plum tomatoes - peeled, seeded, And coarsely chopped Juice of

  8. 2 limes

  9. 1/3 cup 78ml Dried shrimp - seeNote

  10. 2, Ground to a powder

  11. 1/3 cup 65g / 2 1/3oz Cashew or peanut butter

  12. 2 cups 474ml Chicken stock, homemade (or best-quality canned chicken stock)

  13. 2 cups 474ml Coconut milk

  14. 1/2 Cilantro, leaves only - finely chopped

  15. 1 teaspoon 5ml Salt

  16. 1 Tabasco sauce - or to taste

  17. 2 lbs 908g / 32oz Fish fillets - bones, skin removed, Cut into 1" cubes

  18. 1 lb 454g / 16oz Large cooked shrimp - cut 1/2" chunks

  19. 6 Cilantro sprigs - (to 8) for garnish -

  20. 2 Limes - cut into wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note 1: Dende oil is Brazilian palm oil, available in Latin American markets. Be sure to get the Brazilian rather than the West African product, which is much heavier. Or use half the amount of the West African palm oil and substitute vegetable oil for the other half. * Note 2: The ground dried shrimp that are used in Brazilian dishes can occasionally be found in WestAfrican markets, but the variety that is widely available in Chinese markets will do nicely. The easiest way to grind them is in a coffee grinder, if you have one which is reserved for grinding spices. In a large stock pot, heat the dende oil over medium-low heat. Add the onion, garlic, ginger, and chiles. Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened. Add the tomatoes, lime juice, ground shrimp, and cashew butter and stir together for 1 minute more. Begin adding the chicken stock, 1/2 cup at a time, stirring all the time to keep the mixture smooth. Add the coconut milk, cilantro, salt, and Tabasco. When ready to serve, brush a very large, deep skillet or saucepan with a little oil and place in the fish in a single layer. Place the pan over medium-low heat and, when it just begins to sizzle, pour in the broth mixture and slowly bring up to a simmer. Cook for about 8 minutes, or until the fish is opaque, adding the shrimp for the last 2 minutes of simmering time. Distribute the fish evenly among 6 or 8 bowls. Taste the broth for seasoning and pour over the fish. Squeeze a wedge of lime over each bowl and drop it in. Garnish with cilantro sprigs, if desired, and serve. This recipe yields 6 to 8 servings.


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