Vatapa Fish Soup with Coconut Milk

Ingredients

 * 3 tbsp dende oil (or use safflower oil)
 * 1 large onion finely chopped
 * 3 garlic cloves minced
 * 1 tbsp grated fresh ginger
 * 4 small jalapeno chiles stemmed, seeded, and finely chopped
 * 6 plum tomatoes peeled, seeded, and coarsely chopped
 * juice of 2 limes
 * ⅓ cup dried shrimp ground to a powder
 * ⅓ cup cashew or peanut butter
 * 2 cups chicken stock, homemade (or best-quality canned chicken stock)
 * 2 cup coconut milk
 * ½ bunch cilantro, leaves only finely chopped
 * 1 tsp salt
 * 1 dash tabasco sauce or to taste
 * 2 lb fish fillets bones, skin removed, cut into 1" cubes
 * 1 lb large cooked shrimp cut ½" chunks
 * 6 cilantro sprigs - (to 8) for garnish (optional)
 * 2 limes cut into wedges

Directions

 * 1) In a large stock pot, heat the dende oil over medium-low heat.
 * 2) Add the onion, garlic, ginger, and chiles.
 * 3) Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened.
 * 4) Add the tomatoes, lime juice, ground shrimp, and cashew butter and stir together for 1 minute more.
 * 5) Begin adding the chicken stock, ½ cup at a time, stirring all the time to keep the mixture smooth.
 * 6) Add the coconut milk, cilantro, salt, and tabasco.
 * 7) When ready to serve, brush a very large, deep skillet or saucepan with a little oil and place in the fish in a single layer.
 * 8) Place the pan over medium-low heat and, when it just begins to sizzle, pour in the broth mixture and slowly bring up to a simmer.
 * 9) Cook for about 8 minutes, or until the fish is opaque, adding the shrimp for the last 2 minutes of simmering time.
 * 10) Distribute the fish evenly among 6 or 8 bowls.
 * 11) Taste the broth for seasoning and pour over the fish.
 * 12) Squeeze a wedge of lime over each bowl and drop it in.
 * 13) Garnish with cilantro sprigs, if desired, and serve.