Brazilian Shrimp and Fish Stew Recipe

Serves/Makes: 6 - 8
Ingredients:

• 1 pound shrimps, shelled and deveined
• 2 pounds sea bass fillets, or other white fish
• 1 cup dried shrimps
• 1/4 cup dende (palm) oil or olive oil
• 2 medium onions, grated
• 2 cloves garlic, crushed
• 1 cup cashew nuts, ground
• 1 cup blanched almonds, ground
• 1 cup fresh bread crumbs
• 4 cups thin coconut milk
• 2 or more tablespoons dende (palm) oil
• 2 tablespoons olive oil
• Brazilian Molded Rice (Angu de Arroz), see the recipe below

How to cook Brazilian Shrimp and Fish Stew:

• Soak the dried shrimps in warm water to cover for 15 minutes. Drain the shrimps, then puree in a blender or food processor, or put through a food mill, using the fine blade. Set aside.
• Heat 1/4 cup dende or olive oil in a heavy skillet and saute the onions, garlic, cashew nuts, almonds, and the pureed shrimps for 5 minutes. Stir in the bread crumbs and the coconut milk, and simmer, stirring occasionally, until the mixture has the consistency of a thick bechamel sauce. Add more bread crumbs if necessary. Remove from the heat and stir in 2 or more tablespoons of dende oil to taste.
• Heat 2 tablespoons olive oil in a skillet and saute the sea bass fillets lightly. Add the fresh shrimps, and saute for about 2 minutes, or until the shrimps turn pink. Fold the shrimp and fish mixture into the coconut milk sauce. Serve the Brazilian Shrimp and Fish Stew with Brazilian Molded Rice (Angu de Arroz) and a hot pepper sauce, if liked.

Read more: Brazilian Shrimp and Fish Stew Recipe (Seafood Mix ~ Poached/Simmered) http://www.all-fish-seafood-recipes.com/index.cfm/recipe/Brazilian_Shrimp_and_Fish_Stew#ixzz1Ct7TVsew