Brazilian Fish Stew With Coconut Cream

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 onion, sliced
• 1 clove garlic, sliced
• 2 hot chili peppers, seeded and sliced
• 1 bay leaf
• 3 tablespoons olive oil
• 2 cups water
• 1 lb fish steaks (or chunks with skin and bones)
• 1 lb shrimp, shelled and deveined
• 1/2 cup brazil nuts or 1/2 cup blanced almonds or 1/2 cup peanuts, roasted and ground
• 1/2 lb dried shrimp, shelled,toasted and ground
• 5 cups thin coconut milk
• salt
• manioc flour or rice flour or cornmeal
• 1 cup coconut cream or 1 cup evaporated milk
• 2 tablespoons cornstarch

Recipe

• 1 saute onion, garlic, peppers and bay leaf in 1 tablespoons oil.
• 2 add the water, fish, and shrimp.
• 3 simmer for 15 minutes or until done.
• 4 remove skin and bones, break up fish and shrimps, and strain broth.
• 5 simmer ground nuts and dried shrimp in coconut milk for 15 minutes, then strain.
• 6 add the fish broth and salt to taste.
• 7 bring to a boil, and add manioc to make a fairly thick mush.
• 8 cook for 30 minutes, stirring frequently.
• 9 add fish, shrimp and 2 tablespoons oil.
• 10 make coconut cream pudding thickening the coconut cream with corn starch, adding salt to taste, and putting aside to cool.
• 11 serve stew with a"slice" or spoon of the coconut cream pudding.