Vatapa Fish Soup with Coconut Milk

Ingredients

 * 3	tbl	dende oil see * Note 1
 * (or use safflower oil)
 * 1	lrg	Onion finely chopped
 * 3	x	garlic cloves minced
 * 1	tbl	Grated fresh ginger
 * 4	sm	Jalapeno chiles stemmed, seeded,
 * and finely chopped
 * 6	x	plum tomatoes peeled, seeded,
 * and coarsely chopped
 * Juice of 2 limes
 * 1/3	cup	Dried Shrimp see * Note 2,
 * ground to a powder
 * 1/3	cup	cashew or Peanut butter
 * 2	cup	chicken stock, homemade
 * (or best-quality canned chicken stock)
 * 2	cup	coconut milk
 * 1/2	bn	cilantro, leaves only finely chopped
 * 1	tsp	salt
 * 1	dsh	Tabasco sauce or to taste
 * 2	lb	Fish fillets bones, skin removed,
 * cut into 1" cubes
 * 1	lb	Large cooked Shrimp cut 1/2" chunks
 * 6	x	cilantro sprigs - (to 8) for garnish (optional)
 * 2	x	limes cut into wedges

Directions

 * In a large stock pot, heat the dende oil over medium-low heat.
 * Add the Onion, garlic, ginger, and chiles.
 * Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened.
 * Add the tomatoes, lime juice, ground Shrimp, and cashew butter and stir together for 1 minute more.
 * Begin adding the chicken stock, 1/2 cup at a time, stirring all the time to keep the mixture smooth.
 * Add the coconut milk, cilantro, salt, and Tabasco.
 * 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.
 * 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.
 * Cook for about 8 minutes, or until the fish is opaque, adding the Shrimp for the last 2 minutes of simmering time.
 * Distribute the fish evenly among 6 or 8 bowls.
 * Taste the broth for seasoning and pour over the fish.
 * Squeeze a wedge of lime over each bowl and drop it in.
 * Garnish with cilantro sprigs, if desired, and serve.