Ingredients Edit

Directions Edit

  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.
Community content is available under CC-BY-SA unless otherwise noted.