Ingredients
-For the Pepper Sauce
4 pickled hot cherry pepper (3 ounces)
½ onion, chopped coarse
¼ cup extra-virgin olive oil
⅛ teaspoon sugar
Salt to taste
-For the Stew
1 pound large shrimp (26 to 30 per pound), peeled, veins and tails removed
1 pound skinless cod fillets (about 1 inch thick), cut into ¾-inch pieces
2 garlic cloves, minced or pressed
Salt and pepper
1 onion, chopped coarse
1 (14.5-ounce) can whole peeled tomatoes or diced tomatoes
¾ cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 (14-ounce) can coconut milk
2 tablespoons lime juice
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| Ingredients |
Directions
FOR THE PEPPER SAUCE: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.
FOR THE STEW: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl, and set aside.
Process onion, tomatoes and their juice with ¼ cup cilantro in food processor until finely chopped. Will look like a thin salsa.
Heat oil in large Dutch oven or stock pot over medium-high heat until shimmering. Add red and green bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened. Add onion-tomato mixture. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry).
Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.
Gently stir in 2 tablespoons pepper sauce and remaining ½ cup cilantro. Season with salt and pepper to taste.
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| Poorly photographed final product |
