This hearty stew can be made with any firm-fleshed white fish, such as catfish or halibut. This recipe first appeared in our June/July 2012 issue along with Neide Rigo's story Passage to the Amazon.
Ingredients
- 1 1⁄2 lb. boneless, skinless catfish filets, cut into 2″ pieces
- 8 oz. medium shrimp, peeled and deveined
- 1⁄4 cup fresh lime juice
- 8 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. olive oil
- 1 1⁄2 small yellow onions (1 minced, 1/2 thinly sliced)
- 1 Italian frying pepper, stemmed, seeded (half minced, half thinly sliced)
- 2 plum tomatoes, cored (1 minced, 1 thinly sliced)
- 1 cup fish or vegetable stock
- 1 cup coconut milk
- 2 tbsp. palm oil (available at My Natural Market)
- 1⁄4 cup minced cilantro
- 1⁄2 cup minced Thai basil leaves
- Cooked white rice, to serve
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Instructions
Step 1
Toss fish, shrimp, juice, half the garlic, and salt and pepper in a bowl; set aside. Heat olive oil in a 6-qt. Dutch oven over medium-high heat. Add remaining garlic, minced onion, and minced pepper; cook until soft, about 6 minutes. Add minced tomatoes; cook until broken down, about 5 minutes. Add stock, coconut milk, and palm oil; boil. Drain fish and shrimp and add to pot; cook until just cooked through, about 7 minutes. Add sliced onion, pepper, and tomato; cook, covered, for 5 minutes. Stir in cilantro and basil; season with salt and pepper. Serve with rice.
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