Peixe a Lumbo

Description
Shrimp and stew that originated in Mozambique, South Africa and serves four (4). There is known Portuguese influence upon many of the recipes of Mozambique. This nation being a coastal area, fishing becomes a very important food source. Also, Mozambique is well-known for its coconut farms and the coconut milk in this recipe adds a magic richness to this seafood delight.

Ingredients

 * 1 lb medium shrimp (raw)
 * 8 x 4-oz sea bass or snapper pieces
 * 1½ tsp salt
 * 3 tbsp olive oil
 * 1½ cups onion (chop finely)
 * 2 green peppers (chop finely)
 * 2 tomatoes (chop finely)
 * 1 tbsp coriander
 * 1 tsp hot red pepper
 * ½ cup coconut milk

Directions

 * 1) Shell and devein shrimp.
 * 2) Sauté onions and green peppers for 5 minutes over moderate heat.
 * 3) Add tomatoes, stir often and cook until most liquid is gone.
 * 4) Remove from heat and add coriander, red pepper and 1 tsp salt.
 * 5) In a large cooking casserole or Dutch oven, place a layer of ½ of the fish, next a layer of shrimp, then a layer of coated vegetables above and repeat layers again.
 * 6) Last, pour in coconut milk and simmer 5 minutes at moderate heat.
 * 7) Reduce heat to low and partly cover.
 * 8) Simmer 12 to 15 minutes.
 * 9) Delicious served with rice or mashed potatoes.