Peixe a Lumbo

Description
Shrimp and fish 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 4-oz. sea bass or snapper pieces
 * 11/2 tsp. salt
 * 3 tbls. olive oil
 * 1 1/2 cups onion (chop finely)
 * 2 green peppers (chop finely)
 * 2 tomatoes (chop finely)
 * 1 tbls. coriander
 * 1 tsp. hot red pepper
 * 1/2 cup coconut milk

Directions

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