fish and shrimp moqueca

 
for make marinade
1 lbs corvina - cut into 3-4 oz pieces 
1 lbs shrimp - peeled and de-viened
1 lime - juiced
4 cloves garlic - minced
1 inch ginger - minced
1 tablespoon aceite de dende / palm oil - melted


to make stew







2 tablespoons aceite de dende / palm oil - heated
3 cloves garlic -minced
2 teaspoons red pepper flakes
1/2 sweet onion -  finely sliced
1 bell peppers - finely sliced or halves of any other colored bell
1 cup chopped tomatoes
1 cup stock of choice - fish, vegetable, chicken, crab
1 cup coconut milk

additions 
1 lime - juice
1/4 cup fresh cilantro
1/4 cup fresh basil
Kosher salt and freshly cracked black pepper


1-2 cups cooked rice  -your choice/ basmati, jasmine, long grained, short grained

marinade

Combine the lime juice, garlic, ginger and palm oil in a large bowl.

Add fish and coat with marinade, add the shrimp and toss everything together to combine and let the fish marinate for 20-30 minutes.

- Before adding to the stew, remove the excess liquid.

note: 
If the rice takes 20 minutes to cook please start your rice right before you start cooking the stew>

stew:
 In a large heavy pan -  add the palm oil over medium high heat.

Add the garlic, red pepper flakes, onions and bell peppers and sauté for 4-5 minutes till onions are softened.

Add the chopped tomatoes, pinch of salt and pepper then stir to combine.

Reduce the heat to medium, add the marinated fish and move it to the bottom of the pot.

Season the fish with salt and pepper and then add the stock to the pan.

The stock should just about cover over the fish.

Simmer the fish for 5 minutes before adding the shrimp and coconut milk

Bring the stew to a low simmer, cover, and cook for about 5 minutes until the shrimp is cooked and the fish easily flakes apart.

additions: 
Taste and add the juice of 1 lime before salting.
Add cilantro, or basil.

Serve the stew over the rice, salad and pão de queijo

.

note:

I've heard a replacement for aaceite de dende/ Palm Oil, vegetable oil and add in a teaspoon or two of paprika to give the dish it's red color.

But i do think that there is some special taste that is missed when aceite de dende is not used.